Black velvet
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Almonds - slivered, slightly toasted |
| 12 | ounces | Chocolate chips |
| 1 | Devil's food cake mix | |
| 1 | pack | Chocolate pudding - instant, 3-1/2 oz. package |
| 4 | Eggs | |
| 1 | cup | Sour cream |
| ½ | cup | Water |
| ¼ | cup | Oil |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Almond extract |
| ¼ | teaspoon | Cinnamon |
Directions
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.