Presents

"Chocolate Almond Fudge Cake"

Recipe Source: 2002 Issue Recipes Plus Calendar Cakes & Cheesecakes Recipe File Serving Size: Makes 16 servings

Amount Ingredient 3 cups all purpose white flour 2 cups sugar 3/4 cup cocoa 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 cup butter or margarine, softened 1 cup water 1/2 cup sour cream 4 eggs 2 teaspoons vanilla Frosting:   1 cup whipping cream 1/4 cup cocoa 1/4 cup icing sugar 100 g package sliced almonds, toasted

Preparation Instructions:

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 degrees 25 to 30 minutes or until cake tester inserted in center 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. Serves 16.

Hint: To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Per serving: 378 calories; 6.5 g protein; 19 g fat; 48.8 g carbohydrates; 2.7 g dietary fibre.

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