Chocolate almond-raspberry cake

Yield: 12 servings

Measure Ingredient
7 ounces Almond paste
1 pack Devil's food cake (without pudding incl.); (18.25 oz
½ teaspoon Cinnamon
¼ teaspoon Nutmeg; grated
¾ cup Sherry
½ teaspoon Almond extract
3 Eggs
½ cup Vegetable oil
3 tablespoons Seedless raspberry jam
6 ounces Semisweet chocolate chips
2 tablespoons Butter
1 tablespoon Light corn syrup
¼ cup Blanched almonds, toasted slivered

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:18 1. Preheat oven to 350 F. To prepare cake, in a food processor, process almond paste until finely chopped. Add cake mix, cinnamon, and nutmeg; process until thoroughly mixed. Add sherry, almond extract, eggs, ½ cup water, and oil. Process until smooth.

2. Turn cake batter into a well-greased 12-cup bundt pan. Bake about 45 mins, or until cake springs back when touched lightly. Let cool in pan 15 to 20 mins, then invert onto a serving plate or rack to cool completely.

3. Meanwhile, prepare glaze: In a 1-qt glass bowl, combine raspberry jam, chocolate chips, butter, and corn syrup. Heat in a microwave on High 1 to 1½ mins, or until chocolate is melted and mixture is smooth when stirred. Drizzle glaze over top of cake. Sprinkle almonds over glaze. Allow glaze to set up before serving.

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