Black velvet cake

Yield: 1 Servings

Measure Ingredient
2 cups Slivered almonds, slightly
\N \N Toasted
12 ounces Chocolate chips
1 pack Devil's food cake mix
3½ ounce Pk inst choco pudding
4 \N 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.


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