Thursday, December 4, 2014

Chocolate Almond Cake

Chocolate Almond Cake
5 large eggs
3 sticks softened butter or margarine
1 tsp instant coffee grounds
1 package chocolate pudding
1/2 tsp almond extract
1 cup unsweetened cocoa
2 1/2 cups white sugar
3 1/2 cups self-rising flour
1/4 tsp vanilla extract
2 cups slivered almonds
2 cans chocolate frosting
1/4 cup milk or almond milk

Preheat oven to 325 degrees.  In a large bowl, mix softened butter, sugar, and eggs.  Make sure to slowly add eggs, one at a time until thoroughly mixed.  The mixture should be “fluffy” and “creamy” in texture.  Next, add the pudding and the extracts; fold it into the mixture. Then mix in the flour, and milk until the batter is well mixed.  Then in an 8" or 9" greased and floured pan, pour in the batter.  Bake for 20-40 minutes.  Insert a knife or toothpick; if the knife or toothpick comes out of the cake clean, then it is ready.  Let the cake cool for about half an hour at room temperature.  After the cake is cool, then frost each cake layer; pour the melted chocolate frosting. Cover them with the slivered almonds.  Finally, serve.

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