Taste of Home
Chocolate Almond Cake
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 16 servings.
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon
Ingredients
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3/4 cup butter, softened
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1-2/3 cups sugar
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2 large eggs
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3/4 cup sour cream
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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2 cups all-purpose flour
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2/3 cup baking cocoa
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2 teaspoons baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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FROSTING:
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5 tablespoons butter, softened
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2-1/2 cups confectioners' sugar
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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3 to 4 tablespoons whole milk
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Sliced almonds, toasted
Directions
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1.
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.
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2.
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.
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3.
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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