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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 12 |
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When our son and daughter were teenagers, our house was the hang-out for them and their friends. This rich cake was a regular on the menu. Char Safley, Raleigh, North Carolina Ingredients:
1 package german chocolate cake mix (regular size) |
1 package (3.9 ounces) instant chocolate fudge pudding mix |
1-1/4 cups water |
1/2 cup canola oil |
4 eggs |
3 teaspoons almond extract |
2-3/4 cups semisweet chocolate chips, divided |
6 tablespoons refrigerated regular or amaretto-flavored nondairy creamer |
1 tablespoon sliced almonds |
Directions:
1. In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds. Yield: 12-16 servings.
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