Print Options

Back to Chocolaty Almond Cake >

Include these items:

Taste of Home Logo

Chocolaty Almond Cake

 Chocolaty Almond Cake
"I love to have family over for the holidays and serve this requested dessert," says Margaret Malinowski of Oak Creek, Wisconsin. "It's a recipe that I believe is good enough to be printed in the finest food magazine--Taste of Home!"
12-14 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 3 cups heavy whipping cream
  • 1 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 6 tablespoons seedless raspberry jam, warmed
  • 1-1/2 to 2 cups sliced almonds, toasted
  • Fresh raspberries and mint


  • Line two greased 9-in. round baking pans with waxed paper; set aside.
  • In a large bowl, cream the butter, shortening and sugar until

2 of 2

Chocolaty Almond Cake (continued)

Directions (continued)

  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Add vanilla. Combine the flour, cocoa, baking powder, baking soda
  • and salt; gradually add to the creamed mixture alternately with the
  • buttermilk, beating well after each addition.
  • Pour into prepared pans. Bake at 350° for 25-30 minutes or until
  • a toothpick inserted near the center comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.
  • For frosting, beat cream in a large bowl until soft peaks form. Add
  • sugar and cocoa, beating until stiff peaks form. Beat in vanilla.
  • Spread about 2 tablespoons jam over each cake layer.
  • Place one cake on a serving plate. Spread with 1-1/2 cups whipped
  • cream mixture; drizzle with remaining jam. Top with remaining cake
  • layer; spread the remaining whipped cream mixture over top and sides
  • of cake. Press almonds onto sides and top of cake. Garnish with
  • raspberries and mint. Store in the refrigerator. Yield: 12-14
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 565 calories, 34 g fat (16 g saturated fat), 113 mg cholesterol, 254 mg sodium, 60 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.