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Becky with Grandma's dog Nina ca. 1980, Nahcotta Boat Basin |
Velvet Almond Fudge Cake
1-1/2 cups sliced or blanched slivered almonds
1 pkg (12 oz) chocolate chips
1 pkg chocolate fudge or chocolate cake mix
1 pkg (3.4 oz /4 serving size) instant chocolate fudge or chocolate
pudding mix
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup oil
1/2 tsp vanilla
1/2 tsp almond extract
Toast almonds at 350° F for 3 to 5 minutes; allow to cool. Sprinkle 1/2 cup of almonds on bottom
of well greased 10 inch tube pan. Set
aside remaining almonds and chocolate chips.
Measure remaining ingredients into mixer bowl. Blend; then beat at medium speed 4
minutes. Stir in chips and almonds. Pour into pan and smooth--batter is fairly
thick. Bake at 350° F for 65 to 70
minutes, or until cake begins to pull away from sides of pan. Do not underbake. Cool in pan 15 minutes. Remove and finish cooling on rack.
Serve with dollop of whipped cream or scoop of ice cream, if
desired.
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