Chocolate Almond Fudge Cake
Print Category Chocolate and Fudge Thematic No thematic Source Recipes Plus Evaluation
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Cake
- 3 cups (750 mL) Five Roses All Purpose White Flour
- 2 cups (500 mL) sugar
- 3/4 cup (175 mL) Fry's Cocoa
- 1 1/2 tsp (7 mL) baking soda
- 1 1/2 tsp (7 mL) baking powder
- 1 tsp (5 mL) salt
- 3/4 cup (175 mL) butter or margarine, softened
- 1 cup (250 mL) water
- 1/2 cup (125 mL) sour cream
- 4 eggs
- 2 tsp (10 mL)vanilla
Frosting
- 1 cup (250 mL) whipping cream
- 1/4 cup (50 mL) Fry's Cocoa
- 1/4 cup (50 mL) icing sugar
- 1 pkg (100 g) Trophy Sliced Almonds, toasted
Cake
- Measure all cake ingredients into large mixer bowl. Beat until blended, then beat on high 3 minutes. Pour into three parchment paper lined or greased 9-inch (23 cm) round layer cake pans.
- Bake at 350°F (180°C) 25-30 minutes or until cake tester inserted in centre comes out clean. Cool in pans 10 minutes then invert onto cooling rack. Cool completely.
Frosting
- Beat cream, cocoa and icing sugar until stiff peaks form. Place one cake layer on serving plate and spread with 1/3 cream mixture; sprinkle with 1/3 nuts. Add remaining layers with cream and nuts. Refrigerate until serving time.
Cook commentary
Serves 16.
Prep time: 30 minutes
Cook Time: 30 minutes
Easy preparation (just dump all the ingredients into a bowl and beat) makes this ideal for holiday entertaining; everyone's favourite cake.
Hint: To toast almonds, place on baking sheet in oven for 3-5 minutes after cakes have baked.
Per serving: 378 Calories; 6.5 g protein; 19 g fat; 48.8 g carbohydrate, 2.7 g dietary fibre.
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