Black Velvet Cake

by Robert Foster

Servings: 6 servings

INGREDIENTS

2 cups slivered almonds, slightly toasted
12 oz. chocolate chips
1 pkg. devil's food cake mix
1 pkg. (3-1/2 oz.) instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup water
1/4 cup oil
1 tsp. vanilla
1 tsp. almond extract
1/4 tsp. cinnamon

INSTRUCTIONS

Sprinkle 1/2 cup almonds on bottom of greased 10-inch tube pan. Set aside rest of almonds and chocolate chips. Place remaining ingredients in mixer bowl. Beat 4 minutes. Fold in chips and almonds, then pour into pan. Bake in 350°F oven 60 to 70 minutes. Cool 15 minutes and remove from pan. Serve with topping of whipped cream if desired.

CHEF COMMENTS

A nice touch would be to puncture finished cake with long-tined fork. Dribble over cake about 1/4 cup Kahlua. Then serve with sweetened whipped cream flavored with almond or vanilla extract.

Tagged: cakes, chocolatechipcake, desserts add tags

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