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Chocolate Almond Cake

Source of Recipe


Taste of Home, Dec/Jan 2004






List of Ingredients



• 1/3 cup butter or margarine, softened
  
• 1/3 cup shortening
  
• 1-3/4 cups sugar
  
• 2 eggs
  
• 1-1/2 tsp vanilla extract
  
• 2 cups all-purpose flour
  
• 1/2 cup baking cocoa
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/2 tsp salt
  
• 1-1/4 cups buttermilk
  
• .
  
• -- Frosting --
  
• 3 cups heavy whipping cream
  
• 1 cup confectioners' sugar
  
• 3 Tbsp baking cocoa
  
• 1-1/2 tsp vanilla extract
  
• 6 Tbsp seedless raspberry jam, warmed
  
• 1-1/2 to 2 cups sliced almonds, toasted
  
• .
  
• Fresh raspberries and mint
  






Instructions



1. Line two greased 9-inch round baking pans with waxed paper; set aside. In a mixing bowl, cream the butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, cocoa, baking powder, baking soda and salt. Add to the creamed mixture alternately with the buttermilk; mix well.
   
   
2. Pour into prepared pans. Bake at 350 degrees (F) for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
   
   
3. For frosting, beat cream in a mixing bowl until soft peaks form. Add sugar and cocoa, beating until stiff peaks form. Beat in vanilla. Spread about 2 tablespoons jam over each cake layer. Place one cake on a serving plate. Spread with 1-1/2 cups whipped cream mixture; drizzle with remaining jam. Top with remaining cake layer; spread the remaining whipped cream mixture over top and sides of cake. Press almonds into sides and top of cake. Garnish with raspberries and mint. Store in the refrigerator.
   
   Makes 12 to 14 servings.