| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Slivered almonds, slightly |
|
|
Toasted |
| 12 |
oz |
Chocolate chips |
| 1 |
pk |
Devil's food cake mix |
| 3 1/2 |
oz |
Pk inst choco pudding |
| 4 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Water |
| 1/4 |
c |
Oil |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Almond extract |
| 1/4 |
ts |
Cinnamon |
INSTRUCTIONS
Sprinkle 1/2 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 1/4 cup Kahlua. Then serve
with sweetened whipped cream flavored with almond or vanilla extract.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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