Chocolate Almond Cake

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Preparation time: 20 minutes
Cooking time: 50 minutes plus cooling

Difficulty: Easy - for beginners
Serves: 12-16 servings


•3/4 cup butter, softened
•1-2/3 cups sugar
•2 eggs
•3/4 cup Daisy Brand Sour Cream
•1 teaspoon vanilla extract
•1 teaspoon almond extract
•2 cups all-purpose flour
•2/3 cup baking cocoa
•2 teaspoons baking soda
•1/2 teaspoon salt
•1 cup buttermilk
•5 tablespoons butter, softened
•2-1/2 cups confectioners' sugar
•1 teaspoon vanilla extract
•1/2 teaspoon almond extract
•3 to 4 tablespoons milk
•Sliced almonds, toasted


•In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• Pour into a greased 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting achieves desired spreading consistency. Spread over cake. Decorate with almonds. Yield: 12-16 servings.


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