Chocolate Almond Pound Cake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 3 |
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I found this recipe in the Coastal Journal while vacationing in Maine. It looks great and super-easy. Ingredients:
1 1/2 cups chopped almonds, divided |
1 (18 1/4 ounce) box devil's food cake mix |
1 (3 1/2 ounce) box instant chocolate pudding mix |
1 cup sour cream |
4 large eggs |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
1 cup miniature semisweet chocolate chips |
1/2 cup powdered sugar |
2 -3 teaspoons milk |
Directions:
1. Coat two (9x5x3 inch) loaf pans with shortening and dust with unsweetened cocoa powder, tapping out excess.
2. Place 1 cup of the almonds in a single layer on a baking sheet and toast in a preheated 350 degree oven for 7-8 minutes, stirring once or twice, until golden brown.
3. Cool.
4. FOR THE CAKE:
5. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and vanilla and beat on medium speed with electric mixer for 4 minutes.
6. Add mini chocolate chips and the 1 cup of toasted almonds and stir well.
7. Pour batter into prepared pans; sprinkle remaining 1/2 cup of untoasted almonds on the top.
8. Bake for 45-50 minutes or until cake tester inserted near center comes out clean.
9. Place pans on wire racks and let cool for 15 minutes before turning cakes out to cool completely.
10. FOR GLAZE:.
11. In a small bowl, combine powdered sugar and 2 teaspoons of milk, stirring until smooth.
12. Add remaining teaspoons of milk if necessary to achieve desired consistency.
13. Drizzle over cooled cakes.
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