black velvet cake
- Categories
- Cakes
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Slivered almonds, slightly |
| Toasted | |
| 12 ounces | Chocolate chips |
| 1 pack | Devil's food cake mix |
| 3½ ounce | Pk inst choco pudding |
| 4 | Eggs |
| 1 cup | Sour cream |
| ½ cup | Water |
| ¼ cup | Oil |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Almond extract |
| ¼ teaspoon | Cinnamon |
Sprinkle ½ cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350 F oven 60 to 70 minutes.
Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired.
Note from me: A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about ¼ cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract.
File
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