From the kitchen of Joan Knewasser. Secret ingredients:
sour cream and buttermilk. There is almond in the cake AND
the frosting. Try decorating with toasted sliced almonds or
chocolate jimmies.
sour cream and buttermilk. There is almond in the cake AND
the frosting. Try decorating with toasted sliced almonds or
chocolate jimmies.
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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