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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I got the idea for this incredibly easy yet impressive holiday dessert from a magazine. It is now a family favoriteand has been for the last 15 years! It is absolutely gorgeous on my buffet.Linda DuVal, Colorado Springs, Colorado Ingredients:
1 package chocolate cake mix (regular size) |
1 can (8 ounces) almond paste |
1/2 cup butter, softened |
1/2 cup heavy whipping cream |
2 cups (12 ounces) semisweet chocolate chips |
1 cup (8 ounces) sour cream |
dash salt |
1/2 cup sliced almonds, toasted |
Directions:
1. 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.
2. 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.
3. 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).
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