Chocolate Almond Cake Recipe
- 3/4 cup butter, softened
- 1-2/3 cups sugar
- 2 eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 5 tablespoons butter, softened
- 2-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 to 4 tablespoons milk
- Sliced almonds, toasted
- 1. 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. 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.
- 3. 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.
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.
Reviews for Chocolate Almond Cake
"@235gbt - Really? 1/2 teaspoon is too much sodium? Wow. Did you even make the cake or did that immoral 1/2 teaspoon of salt earn it the lowly one star? In my opinion, it's a delicious cake. For the pious eaters out there just leave out the salt and don't rate a recipe if you haven't bothered to make it."
"I love chocolate and almond together. This cake is very moist and delicious. I skip the frosting and drizzle chocolate ganache over the cake and garnish with toasted sliced almonds."
"that sure is a lot of sodium for 1 slice of cake! I would have to do some major changes to fit n2 my healthy way of eating!"
"I love a hint of almond in baked goods. This homemade cake and frosting are delicious and the almond is a great addition. This cake is worth the extra effort and is pretty to look at."
"I made this for my mom's birthday and she absolutely adored it. It has a perfect blend of both chocolate and almond. It's perfectly balanced so there isn't too much of anything."
"When my husband and I were dating we used to plan adeventrues. For his birthday I planned an outing that included a picnic with this cake for dessert. However, I skipped the frosting a simply dusted it with powdered sugar. It was a hit and has been made every year since. This year I used a double batch of the cake recipe for my daughter's 2nd birthday to make the Taste of Home Brown Bear Cake (http://www.tasteofhome.com/recipes/Brown-Bear-Cake), which was also a hit. I have made the cake 2 or 3 times since as a bundt cake and frosted it with the frosting recipe from the brown bear cake. The results are a very rich and delicious treat."
"Delicious! Chocolate and almond flavors complement each other in this cake. I made no changes in this recipe---wouldn't want to! My family thoroughly enjoys this dessert."