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| Chocolate Almond Cake |
From the kitchen of Joan Knewasser. Try decorating with toasted
sliced almonds.
sliced almonds.
Cream:
3/4 c butter or margarine, softened
1 2/3 c sugar
Add:
2 eggs, one at a time
Beat well after each addition.
Add:
3/4 c sour cream
1 tsp vanilla
1 tsp almond extract
Mix well.
Combine the following:
2 c flour
2/3 c baking cocoa
2 tsp baking soda
1/2 tsp salt
Add alternately with:
1 c buttermilk
Pour into a greased bundt pan.
Bake @ 350 for 34-55 minutes.
Cool for 10 minutes before removing from pan.
Frosting:
5 Tbsp butter
2 1/2 c confectioner sugar
1 tsp vanilla
1/2 tsp almond extract
3 to 4 Tbsp milk
Cream until smooth.
Add enough milk until spreading consistency.
Frost cooled cake.
3/4 c butter or margarine, softened
1 2/3 c sugar
Add:
2 eggs, one at a time
Beat well after each addition.
Add:
3/4 c sour cream
1 tsp vanilla
1 tsp almond extract
Mix well.
Combine the following:
2 c flour
2/3 c baking cocoa
2 tsp baking soda
1/2 tsp salt
Add alternately with:
1 c buttermilk
Pour into a greased bundt pan.
Bake @ 350 for 34-55 minutes.
Cool for 10 minutes before removing from pan.
Frosting:
5 Tbsp butter
2 1/2 c confectioner sugar
1 tsp vanilla
1/2 tsp almond extract
3 to 4 Tbsp milk
Cream until smooth.
Add enough milk until spreading consistency.
Frost cooled cake.
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