Chocolate Almond Pound Cake Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
1 1/4 cup chopped natural almonds, divided
1 package Devils Food cake (2 layer size)
1 package (4 serving size) chocolate instant pudding
4 eggs
1 cup dairy sour cream
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup semi-sweet mini chocolate chips
1/2 cup vanilla or milk chocolate frosting

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Directions:

Preheat oven to 350F.

Grease and flour 10 inch bundt pan. Spread almonds evenly on baking sheet. Toast in 350 for 8 to 10 minutes; cool completely. Arrange 1/4 cup almonds evenly in pan.

Combine cake mix, pudding mix, eggs, sour cream, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in chocolate chips and remaining 1 cup toasted almonds. Pour into pan.

Bake at 350F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

Place vanilla frosting in microwave-safe bowl. Microwave for 15 to 20 seconds. Stir until smooth. Drizzle over cake

This recipe from CDKitchen for Chocolate Almond Pound Cake serves/makes 12

Recipe ID: 44810

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