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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. 

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