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Almond Chocolate Cake

 Almond Chocolate Cake
When our son and daughter were teenagers, our house was the hang-out for them and their friends. This rich cake was a regular on the menu. —Char Safley, Raleigh, North Carolina
12-16 ServingsPrep: 15 min. Bake: 65 min. + cooling


  • 1 package German chocolate cake mix (regular size)
  • 1 package (3.9 ounces) instant chocolate fudge pudding mix
  • 1-1/4 cups water
  • 1/2 cup canola oil
  • 4 eggs
  • 3 teaspoons McCormick® Pure Almond Extract
  • 2-3/4 cups semisweet chocolate chips, divided
  • 6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer
  • 1 tablespoon sliced almonds


  • In a large bowl, combine the cake, pudding mix, water, oil, eggs and
  • extract; beat until combined. Stir in 2 cups chocolate chips.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 350° for 65-70 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from pan
  • to a wire rack to cool completely.
  • In a small saucepan, combine the creamer and remaining chocolate
  • chips. Cook over low heat until chips are melted; stir until smooth.
  • Cool for 45 minutes. Drizzle over cake. Garnish with almonds. Yield:
  • 12-16 servings.
Nutritional Facts: 1 slice equals 390 calories,

2 of 2

Almond Chocolate Cake (continued)

Nutritional Facts: 21 g fat (8 g saturated fat), 53 mg cholesterol, 319 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.