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Chocolate Almond Bundt Cake
3/4 c. butter or margarine
1 2/3 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. almond extract
3/4 c. dairy sour cream
2 c. unsifted all-purpose flour
2/3 c. unsweetened cocoa
1/2 tsp. salt
2 tsp. baking soda
1 c. buttermilk or sour milk (to sour milk, use 1 Tbsp. vinegar plus milk to
equal 1 c.)
Almond Buttercream frosting (see recipe)
Toasted Sliced Almonds (see recipe)
red candied cherries and holly leaves
Cream butter, sugar, eggs, vanilla and almond extract in large mixer bowl; blend
in sour cream. Combine flour, cocoa and salt. Stir soda into buttermilk; add
alternately with dry
ingredients to creamed mixture. Beat 2 minutes at medium speed. Pour batter into
a well greased and floured 9 or 12 cup Bundt pan. Bake at 350 degrees for 50 to
55 minutes for 9 cup pan; 60 to 65 minutes for 12 cup pan or until cake tester
inserted in
center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Prepare Almond Buttercream Frosting. Frost cake; pat toasted almonds onto
frosting.
Almond Buttercream Frosting:
5 Tbsp. butter or margarine, softened
2 1/2 c. confectioners sugar
3 Tbsp. milk
1 tsp. vanilla
1/2 tsp. almond extract
Cream butter until softened in small mixer bowl; add confectioners sugar
alternately with milk. Blend in vanilla and almond extract; beat to spreading
consistency. (An addi-
tional teaspoon milk may be needed.) Toasted Sliced Almonds: Place 1 cup sliced
blanched almonds on baking sheet in a 350 degrees oven for 8 to 10 minutes,
stirring occasionally. Cool. Crush slightly.
http://www.nancyskitchen.com
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