Chocolate-Almond Cake

Chocolate-Almond Cake
Servings: 16 Yield: 1 9-inch layer cake Prep 20 mins Bake 350°F 30 mins to 35 mins


  • 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


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.


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.