Directions:
- Measure all cake ingredients into large mixer bowl.
- Beat until blended, then beat on high 3 minutes.
- Pour into three parchment paper lined or greased 9 inch round layer cake pans.
- Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
- Cool in pans 10 minutes, then invert onto cooling rack.
- Cool completely.
- Beat cream, cocoa and icing sugar until stiff peaks form.
- Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
- Add remaining layers with cream and nuts.
- Refrigerate until serving time.
- To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 343.56 Kcal (1438 kJ) | ||
| Calories from fat | 124.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 21% | |
|---|---|---|---|
| Cholesterol | 74.64mg | 25% | |
| Sodium | 374.87mg | 16% | |
| Potassium | 224.83mg | 5% | |
| Total Carbs | 49.48g | 16% | |
| Sugars | 25.49g | 102% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 5.66g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 4% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 312.54 Kcal (1309 kJ) | ||
| Calories from fat | 113.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 21% | |
|---|---|---|---|
| Cholesterol | 67.9mg | 25% | |
| Sodium | 341.02mg | 16% | |
| Potassium | 204.53mg | 5% | |
| Total Carbs | 45.01g | 16% | |
| Sugars | 23.19g | 102% | |
| Dietary Fiber | 1.26g | 6% | |
| Protein | 5.15g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 64.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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