A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chocolate Almond Pound Cake
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/4 cup chopped natural almonds, divided
1 package devils food cake (2 layer size)
1 package (4 serving size) instant chocolate pudding mix
4 eggs
1 cup dairy sour cream
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup semisweet mini chocolate chips
1/2 cup vanilla or milk chocolate frosting
directions
Preheat oven to 350 degrees F.
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 350 degrees F 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
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nutrition data
Nutritional data has not been calculated yet.
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