Normally, I prefer doing all my baking from “scratch”. I love the both the flavor and the baking process. But every once in a while I come across a recipe that uses boxed ingredients that still has that home-baked taste.
This chocolate cake is one such recipe! I found it in a magazine years ago. Actually, I think I was still in high school, so I guess my chocolate addiction goes way back!
The cake starts with a boxed chocolate cake mix and a box of instant pudding and adds almonds, chocolate chips and sour cream. It then becomes a rich, thick, moist chocolate cake with a slight almond flavor. It’s not too difficult to put together but looks like you spent hours!
Velvet Almond Chocolate Fudge Cake
Chop 1 1/2 cups almonds and toast at 350 degrees for 3-5 minutes. Sprinkle 1/2 cup of the toasted almonds in the bottom of a greased 10 tube pan (I used a Bundt pan.)
Mix remaining toasted almonds with 12 oz. of chocolate chips and set aside.
Mix 1 package of chocolate cake mix (a 2 layer mix), 1 four-serving instant pudding mix, 4 eggs, 1 cup sour cream, 1/2 cup of water, 1/4 cup of oil, and 1/2 teaspoon each vanilla and almond extract.
Beat at medium speed for four minutes and add the chips and almonds. Mix well.
Pour into the greased 10 inch tube pan and bake at 350 degrees for 70 minutes or until the cake begins to pull away from the side of the pan. Be careful that you don’t under bake the cake!
Cool in the pan for 15 minutes then remove and finish cooling on a wire rack.
It’s wonderful served with whipped cream or ice cream!