Black velvet cake
1 Servings
Ingredients
| Quantity | 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 |
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.
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