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Nutty Chocolate Cake

I got the idea for this incredibly easy yet impressive holiday dessert from a magazine. It is now a family favorite—and has been for the last 15 years! It is absolutely gorgeous on my buffet. —Linda DuVal, Colorado Springs, Colorado
  • Total Time
    Prep: 30 min. Bake: 25 min. + cooling
  • Makes
    2 cakes (8 servings each)

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1 can (8 ounces) almond paste
  • 1/2 cup butter, softened
  • 1/2 cup heavy whipping cream
  • 2 cups semisweet chocolate chips
  • 1 cup sour cream
  • Dash salt
  • 1/2 cup sliced almonds, toasted

Directions

  • Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers.
  • In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.
Nutrition Facts
1 slice: 490 calories, 33g fat (14g saturated fat), 75mg cholesterol, 292mg sodium, 47g carbohydrate (33g sugars, 3g fiber), 6g protein.

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