Chocolate Almond Fudge Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002. Ingredients:
3 cups all-purpose flour |
2 cups sugar |
3/4 cup cocoa |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
3/4 cup butter or 3/4 cup margarine, softened |
1 cup water |
1/2 cup sour cream |
4 eggs |
2 teaspoons vanilla |
1 cup whipping cream |
1/4 cup cocoa |
1/4 cup icing sugar |
1 (100 g) package sliced almonds, toasted |
Directions:
1. Measure all cake ingredients into large mixer bowl.
2. Beat until blended, then beat on high 3 minutes.
3. Pour into three parchment paper lined or greased 9 inch round layer cake pans.
4. Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
5. Cool in pans 10 minutes, then invert onto cooling rack.
6. Cool completely.
7. Beat cream, cocoa and icing sugar until stiff peaks form.
8. Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
9. Add remaining layers with cream and nuts.
10. Refrigerate until serving time.
11. To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.
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