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Almond Fudge Cakes

 Almond Fudge Cakes
I teach in a school with 3-4 teachers per grade. I bake this cake in small springform pans so that each group can grab a cake before school and divide it among themselves later. Sometimes I slice the cakes into 3 or 4 slices and fill one layer with strawberry preserves or cherry pie filling.—Carleen Johns, Brownwood, Missouri
10 ServingsPrep: 1 hour Bake 20 min. + cooling

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 cup (8 ounces) sour cream
  • 3/4 cup water
  • 1/2 cup butter, softened
  • 3 eggs
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/2 cup heavy whipping cream, whipped
  • 1 teaspoon McCormick® Pure Almond Extract
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1 cup milk chocolate chips
  • 1/2 cup butter, cubed
  • 1/4 cup sweetened condensed milk
  • 5 teaspoons heavy whipping cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped almonds, toasted

Directions

  • In a large bowl, combine the cake mix, sour cream, water, butter and
  • eggs; beat on low speed for 30 seconds. Beat on medium for 2
  • minutes.
  • Spoon 1/2 cupfuls into 10 greased 4-in. fluted tube pans. Bake at
  • 350° for 20-25 minutes. Cool for 10 minutes before removing from

2 of 2

Almond Fudge Cakes (continued)

Directions (continued)

  • pans to wire racks to cool completely.
  • In a small bowl, combine cream cheese and confectioners' sugar until
  • creamy. Fold in whipped cream and almond extract; set aside.
  • For glaze, in a large saucepan, combine the confectioners' sugar,
  • chocolate chips, butter and milk. Cook and stir over medium heat
  • until smooth. Remove from the heat. Stir in cream and vanilla.
  • Cut each cake horizontally into two layers. Place each bottom layer
  • on a serving plate; top with a 3 tablespoons filling. Replace tops.
  • Spoon glaze over cakes and sprinkle with almonds. Yield: 10
  • servings.
Editor’s Note: To bake in 6-oz. ramekins, divide among eight greased ramekins. Bake at 350° for 25-30 minutes or until a toothpick comes out clean.
Nutritional Facts: 1 cake equals 870 calories, 53 g fat (28 g saturated fat), 178 mg cholesterol, 603 mg sodium, 89 g carbohydrate, 3 g fiber, 12 g protein.