Black velvet

Yield: 6 servings

Measure Ingredient
2 cups Almonds - slivered, slightly toasted
12 ounces Chocolate chips
1 \N Devil's food cake mix
1 pack Chocolate pudding - instant, 3-1/2 oz. package
4 \N Eggs
1 cup Sour cream
½ cup Water
¼ cup Oil
1 teaspoon Vanilla
1 teaspoon Almond extract
¼ teaspoon Cinnamon

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

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.

From "The Seven Chocolate Sins" by Ruth Moorman & Lalla Williams.

Similar recipes