Directions:
- Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers.
- In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers. Yield: 2 cakes (8 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.81 Kcal (1079 kJ) | ||
| Calories from fat | 148.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.53g | 25% | |
|---|---|---|---|
| Cholesterol | 21.01mg | 7% | |
| Sodium | 284.36mg | 12% | |
| Potassium | 151.77mg | 3% | |
| Total Carbs | 28.23g | 9% | |
| Sugars | 15.19g | 61% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 3.29g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 69.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 466.74 Kcal (1954 kJ) | ||
| Calories from fat | 269.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.92g | 25% | |
|---|---|---|---|
| Cholesterol | 38.03mg | 7% | |
| Sodium | 514.8mg | 12% | |
| Potassium | 274.76mg | 3% | |
| Total Carbs | 51.11g | 9% | |
| Sugars | 27.5g | 61% | |
| Dietary Fiber | 2.49g | 5% | |
| Protein | 5.96g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.7mg | 11% | |
| Calcium | 125.8mg | 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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