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Nutty Chocolate Cake

 Nutty Chocolate Cake
I got the idea for this incredibly easy yet impressive holiday dessert from a magazine. It is now a family favorite—and has been for the last 15 years! It is absolutely gorgeous on my buffet.—Linda DuVal, Colorado Springs, Colorado
16 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 1 package chocolate cake mix (regular size)
  • 1 can (8 ounces) almond paste
  • 1/2 cup butter, softened
  • 1/2 cup heavy whipping cream
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup (8 ounces) sour cream
  • Dash salt
  • 1/2 cup sliced almonds, toasted


  • Prepare and bake cakes according to package directions, using two
  • greased 9-in. round baking pans. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely.
  • For filling, in a small bowl, beat almond paste and butter until
  • smooth. Gradually beat in cream until fluffy. Cut each cake
  • horizontally in half; spread filling over bottom layers. Replace top
  • layers.
  • In a large microwave-safe bowl, melt chocolate chips; stir until
  • smooth. Stir in sour cream and salt. Spread over the top of each
  • cake. Sprinkle with almonds. Refrigerate leftovers. Yield: 2 cakes
  • (8 servings each).
Nutritional Facts: 1 slice equals 490 calories, 33 g fat (14 g saturated fat), 75 mg cholesterol, 292 mg sodium,

2 of 2

Nutty Chocolate Cake (continued)

Nutritional Facts: 47 g carbohydrate, 3 g fiber, 6 g protein.