Dark Chocolate Almond Cake with Chocolate Almond Cream Cheese Fr |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
A chocolate-y, decadent, rich cake with a silky, heavenly frosting all accented with a touch of almond. Eat it and weep! Adapted from a recipe by Anne Byrn out of her Cake Mix Doctor book. Soooo Gooood! Ingredients:
1 package betty crocker dark chocolate cake mix |
1 1/4 cups water |
1/3 cup vegetable oil |
3 eggs |
1 teaspoon almond extract |
1 (8 ounce) package philadelphia cream cheese or 1 (8 ounce) package neufchatel cheese, soft |
1/2 cup land-o-lakes margarine, soft |
1/2 cup unsweetened cocoa powder |
1 teaspoon almond extract |
4 cups confectioners' sugar |
Directions:
1. Oven 350 degrees.
2. Combine the cake ingredients and mix with a whisk.
3. Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
4. Bake for 28-30 minutes or until toothpick comes out clean when inserted.
5. Let cool in pans for 10 minutes before turning out.
6. Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
7. When cake layers are completely cool, frost the top part of the bottom layer.
8. Place second layer over the frosted layer.
9. Finish by frosting top layer and sides of cake.
|
|