Labadie Recipe Database

Name Chocolate Almond Cake Number of People 16 List of Ingredients Cake: 1 white cake mix 3 large egg whites 2 T. vegetable oil 1 tsp. almond extract 6 oz. white chocolate squares, melted 1 cup natural sliced almonds, toasted and chopped (reserve some for garnish) Frosting: 1 cup heavy cream 2 tsp. instant coffee powder 1 T. almond flavored liqueur (Amaretto) 8 oz. semisweet chocolate squares, chopped 12 oz. apricot preserves Description Heat oven to 350 degrees. Coat two 8-inch round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper. Combine cake mix, 1 1/2 cups water, egg whites, oil and almond extract. Beat on medium speed for 2 minutes, scraping down sides. Beat in melted white chocolate. Stir in almonds. Divide batter into pans, spreading evenly. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cool on wire racks 10 minutes. Invert cake layers onto racks; remove waxed paper. Cool completely. Meanwhile, bring cream to a boil in saucepan. Stir in coffee powder to dissolve. Stir in Amaretto. Place semisweet chocolate in medium-size bowl. Pour hot cream over top; let stand one minute. Stir until smooth. Cover; refrigerate frosting 45 minutes, until good spreading consistency. To assemble, place one cake layer on cake stand; tuck waxed-paper strips under edges. Spread with 1/2 cup preserves. Place second layer on top. Melt remaining preserves; brush on top and sides of cake. Spread frosting over top and sides. Refrigerate at least one hour or overnight. Garnish with sliced almonds, if desired. Time 20 minutes prep plus 30 minutes baking Difficulty (1-5) 2 Notes Image