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Chocolaty Almond Cake

Total Time

Prep: 30 min. Bake: 25 min. + cooling


12-14 servings

"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!"


  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1-1/2 teaspoons 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 vanilla extract
  • 6 tablespoons seedless raspberry jam, warmed
  • 1-1/2 to 2 cups sliced almonds, toasted
  • Fresh raspberries and mint


  1. Line two greased 9-in. round baking pans with waxed paper; set aside. In a large bowl, cream the butter, shortening and sugar until 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.
  2. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
  4. 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.

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