CHOCOLATE ALMOND CAKE
Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. -Sherri Gentry, Dallas, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- 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. , Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.
Nutrition Facts : Calories 370 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 386mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE ROLL I
This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. You must follow step by step, no shortcuts for success.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
- Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
- Sift the remaining sugar, cocoa, and flour together. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff). Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
- Bake at 325 degrees F (165 degrees C) for 20 minutes. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again. Serve with Foamy Butter Sauce or Fudge Sauce. For variation, you can add 2 tablespoons of rum or your favorite liqueur to the whipped cream. Serves 8.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 11.7 g, Cholesterol 65.9 mg, Fat 8.5 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 22.3 mg, Sugar 9.7 g
CHOCOLATE CAKE ROLL WITH PRALINE FILLING
This show-stopping cake roll was one of the first "complicated" recipes I ever attempted to prepare. I discovered it was easier to make than I'd thought--and worth every bit of effort! - Joan Carrico, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.
Nutrition Facts :
CHOCOLATE CAKE ROLL
This delectable dessert features sweet whipped cream and moist chocolate cake rolled up and dusted with powdered sugar. A family favorite, it winds up any special meal in festive fashion. -Cris O'Brien, Virginia Beach, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire racks., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
Nutrition Facts : Calories 225 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.
ALMOND CHOCOLATE CAKE
When our son and daughter were teenagers, our house was the hang-out for their whole group of friends. This rich chocolate almond cake was a regular on the menu. -Char Safley, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake, pudding mix, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until chips are melted; stir until smooth. Cool for 45 minutes. Drizzle over cake. Garnish with almonds.
Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 319mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
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- Set aside., In a large bowl, beat the egg yolks and brown sugar until the mixture is very light and falls in thick ribbons from the beater, about 3 minutes.
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