Almond Mocha Cake - cooking recipe

Ingredients
    1/2 cup chopped almonds
    1 1/4 cups strong coffee
    1/2 cup margarine or 1/2 cup butter
    1 (12 ounce) package semi-sweet chocolate chips (2 cups)
    1 cup sugar
    1/4 cup Amaretto or 2 teaspoons almond extract
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon vanilla
    2 eggs
    powdered sugar
Preparation
    Heat oben to 325*F.
    Generously grease 12-cup bundt or 10-inch tube pan.
    Gently press almonds in bottom and half way up sides of greased pan.
    In medium sauve pand over low heat, warm coffe.
    Add margarine and chocolate chips; cook until mixture is smooth, stirring constantly.
    Remove from heat; stir in sugar and amaretto.
    Place in large bowl; cool 5 minutes.
    At low speed, gradually blend flour and baking soda into chocolate mixture until moistened.
    Add vanilla and eggs; beat at meduim speed about 30 seconds or just until well blended.
    Pour into greased and nut-lined pan.
    Bake at 3258F for 60 to 75 minutes or until toothpick inserted in center comes out clean.
    Cool upright in pan 25 minutes; invert onto seving plate.
    Cool completely; sprinkle with powered sugar.

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