Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon
Chocolate Almond Cake
Chocolate Almond Cake
Prep Time
20 min
Cook Time
50 min
Yield
16 servings
Ingredients
- 3/4 cup butter, softened
- 1-2/3 cups sugar
- 2 large 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
- FROSTING:
- 5 tablespoons butter, softened
- 2-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 to 4 tablespoons whole milk
- Sliced almonds, toasted
Directions
- In a large bowl, cream butter and sugar. Add eggs, 1 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.
- Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. 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 reaches desired spreading consistency. Spread over cake. Decorate with almonds.
Nutrition Facts
1 piece: 370 calories, 15g fat (9g saturated fat), 68mg cholesterol, 386mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 4g protein.
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