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Chocolate-Almond Cake
Ingredients
- 1 18 1/4 ounce box white cake mix
- 3 egg whites
- 2 tablespoons vegetable oil
- 1 teaspoon almond extract
- 6 1 ounce squares white chocolate, melted
- 1 cup natural sliced almonds, toasted and chopped
- 1 cup heavy cream
- 1 teaspoon instant espresso powder
- 1 tablespoon almond-flavored liqueur (optional)
- 8 1 ounce squares semisweet chocolate, chopped
- 1 12 ounce jar apricot preserves
Make It
Cake:1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper.
2. In large bowl, combine cake mix, 1-1/2 cups water, egg whites, oil and almond extract. Beat on medium speed for 2 minutes, scraping down sides. Beat in melted white chocolate. Stir in almonds. Divide batter into pans, spreading evenly.
3. Bake at 350 degrees F for 30 to 35 minutes or until toothpick comes out clean. Cool on wire racks 10 minutes. Invert cake layers onto racks; remove waxed paper. Cool completely.
Frosting:4. Meanwhile, bring cream to a boil in saucepan. Stir in espresso powder to dissolve. Stir in liqueur, if using. Place semisweet chocolate in medium-size bowl. Pour hot cream over top; let stand 1 minute. Stir until smooth. Cover; refrigerate frosting 45 minutes, until good spreading consistency.
5. To assemble, place 1 cake layer on cake stand; tuck waxed-paper strips under edges. Spread with 1/2 cup preserves. Place second layer on top. Melt remaining preserves; brush on top and sides of cake. Spread frosting over top and sides. Refrigerate at least 1 hour or overnight. Garnish with sliced almonds, if desired.
Nutrition Facts
Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 431, Fat, total (g): 21, chol. (mg): 23, sat. fat (g): 9, carb. (g): 56, fiber (g): 3, pro. (g): 5, sodium (mg): 243, Percent Daily Values are based on a 2,000 calorie diet.