Dark Chocolate Almond Cake with Chocolate Almond Cream Cheese Fr
"A chocolate-y, decadent, rich cake with a silky, heavenly frosting all accented with a touch of almond. Eat it and weep! Adapted from a recipe by Anne Byrn out of her Cake Mix Doctor book. Soooo Gooood!"
photo by Zipadedoda
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 2layer cake
ingredients
-
For the Cake
- 1 package betty crocker dark chocolate cake mix
- 1 1⁄4 cups water
- 1⁄3 cup vegetable oil
- 3 eggs
- 1 teaspoon almond extract
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For the Frosting
- 1 (8 ounce) package Philadelphia Cream Cheese or (8 ounce) package neufchatel cheese, soft
- 1⁄2 cup land-o-lakes margarine, soft
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon almond extract
- 4 cups confectioners' sugar
directions
- Oven@ 350 degrees.
- Combine the cake ingredients and mix with a whisk.
- Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
- Bake for 28-30 minutes or until toothpick comes out clean when inserted.
- Let cool in pans for 10 minutes before turning out.
- Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
- When cake layers are completely cool, frost the top part of the bottom layer.
- Place second layer over the frosted layer.
- Finish by frosting top layer and sides of cake.
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Reviews
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If anything is better than chocolate, it's almond flavored chocolate! Followed your directions, even though it was different amounts than the box said. The cake was so moist and the frosting was perfect. It was sooooo good. Thanks for posting. -
In all of Anne Byrn's books she states not to use any Betty Crocker or Pillsbury cake mixes. These have pudding in the cake mix and weighes down the cake.Only use Duncan Hines!!!!! Otherwise the cake is wonderful. I would have given this 5 stars had the writer used the correct cake mix and not altered Anne's specific recipe and remembered her rule,. Anne never uses anything but Duncan Hines even at seminars and shows. -
Chocolate and almond is a marriage made in heaven - such a pleasant change from the norm. When I have almond liquer I will add it to the cake batter (probably 1/4 cup to replace water) and omit almond flavoring.
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I used 2 eight inch pans and had a big crack in each cake layer by the time baking was finished. Maybe the nine inch pans are more suitable. The cake and frosting tasted nice, but given the choice and time, I would still prefer to make a homemade chocolate cake. -
This was sooooooooooo good! I loved it!
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RECIPE SUBMITTED BY
Harley Seashell Pri
Norton, Virginia
I am a newlywed living in beautiful Virginia with my husband and 3 doggies. I'm a little on the hyper side and I am happiest playing hostess and cooking for a crowd! My kitchen is my domain and I find cooking to be very therapeutic. On a day off you might find me brewing a fresh pot of iced tea and hanging out in the kitchen either cleaning and organizing or tinkering with recipes! I rarely follow favorite recipes to a "T", preferring instead to allow my creative side to take over. I especially love the holidays because it gives me even more of an excuse to bake! In the summertime I love visiting my mom and stepdad in the VA Beach area. I love the ocean and I love to go shopping with my mom!
