Dark Chocolate-Amaretto Cake

recipe
You don't need liqueur for this cake. Its subtle amaretto flavor comes from almond extract and coffee creamer.

Yield:

one 10" cake

Recipe from

Oxmoor House

Ingredients

1 (18.25-ounce) package devil's food cake mix with pudding
1 (5.9-ounce) package chocolate fudge instant pudding mix
1 1/4 cups water
1/2 cup vegetable oil
1 tablespoon almond extract
4 large eggs
3 cups semisweet chocolate morsels, divided
1/2 cup amaretto-flavored liquid non-dairy creamer
3 tablespoons sliced natural almonds, toasted

Preparation

Combine first 6 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes. Stir in 2 cups chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan.

Bake at 350° for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.

Combine remaining 1 cup chocolate morsels and amaretto-flavored creamer in a small saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Remove from heat; let stand 15 minutes. Drizzle chocolate glaze over cake; sprinkle with almonds.

Note:

Christmas with Southern Living 1996,

Oxmoor House

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note