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Chocolate Almond Cake

 Chocolate Almond Cake
"First time I tried this recipe, I took the cake to a friend. She raved about it so much that I made one for us," recalls Sherri Gentry of Dallas, Oregon.
12-16 ServingsPrep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1-2/3 cups sugar
  • 2 eggs
  • 3/4 cup sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Almond Extract
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 5 tablespoons butter, softened
  • 2-1/2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 3 to 4 tablespoons milk
  • Sliced almonds, toasted

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Add sour cream and extracts; mix
  • well. Combine flour, cocoa, baking soda and salt; add to the creamed
  • mixture alternately with buttermilk, beating well after each
  • addition.

2 of 2

Chocolate Almond Cake (continued)

Directions (continued)

  • Pour into a greased 10-in. fluted tube pan. Bake at 350° for
  • 50-55 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.
  • For frosting, cream butter, sugar and extracts in a small bowl until
  • smooth. Add milk until frosting achieves desired spreading
  • consistency. Spread over cake. Decorate with almonds. Yield: 12-16
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 370 calories, 15 g fat (9 g saturated fat), 68 mg cholesterol, 386 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.