Serves: 16
Total Calories: 263
Heat oven 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 saucepan over low heat, warm coffee. 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 medium speed about 30 seconds or just until well blended. Pour into greased and nut-lined pan.
Bake at 325°F. for 60 to 75 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes invert onto serving plate. Cool completely sprinkle with powdered sugar.
*TIP: If using almond extract for amaretto, increase coffee to 1 1/2 cups.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving: Calories 320 Protein 4g Carbohydrate 41g Fat 16g Sodium 150mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond Mocha Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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