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Mocha Almond Cream Cake
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1 cup sliced almonds
1/2 cup sugar
1-1/4 cups strong coffee
1/2 cup butter
2 cups chocolate chips
1 cup sugar
1/4 cup amaretto or 2 tsp. almond extract
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
2 eggs
In a small skillet over low heat, cook almonds and 1/2 cup sugar, until sugar is melted and almonds are coated.
Preheat oven to 325 degrees. Generously grease a 12 cup tube pan. Gently press 1/2 of the almonds in bottom and partly up sides of cake pan.
In medium saucepan over low heat, warm coffee. Add butter and chocolate chips. Cook until mixture is smooth, stirring constantly. Remove from heat, stir in sugar and amaretto. Place in large bowl; cool 5 minutes.
At low speed, gradually blend flour and baking soda into chocolate mixture until moistened. Add vanilla and eggs; beat at medium speed about 30 seconds or just until well blended. Pour batter into prepared pan.
Bake for 60-70 minutes or until wooden pick inserted into cake comes out clean.
Mocha Almond Cream Frosting:
Reserved almonds
1-1/2 cups whipping cream
1 tbl. sugar
1 tsp. instant coffee
1 tsp. almond extract
In a bowl, combine 1-1/2 cups whipping cream, 1 tbl. sugar, instant coffee granules, and almond extract. Beat just until stiff peaks form. Frost cake. Garnish with reserved almonds. Keep cake refrigerated
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