 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
|
First time I tried this recipe, I took the cake to a friend. She raved about it so much that I made one for us, recalls Sherri Gentry of Dallas, Oregon. Ingredients:
3/4 cup butter, softened |
1-2/3 cups sugar |
2 eggs |
3/4 cup sour cream |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
2 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
2 teaspoons baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
frosting: |
5 tablespoons butter, softened |
2-1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
3 to 4 tablespoons milk |
sliced almonds, toasted |
Directions:
1. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 50-55 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. For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting achieves desired spreading consistency. Spread over cake. Decorate with almonds. Yield: 12-16 servings.
|
|