Chocolate Almond Cake

Total Time Prep: 20 min. Bake: 50 min. + cooling

Yield 16 servings

Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon

Ingredients

3/4 cup butter, softened
1-2/3 cups sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
5 tablespoons butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 tablespoons whole milk
Sliced almonds, toasted

Directions

In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

Nutrition Facts

1 piece: 370 calories, 15g fat (9g saturated fat), 68mg cholesterol, 386mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 4g protein.

Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon

Recipe Creator