Serves: 12
Total Calories: 334

1/2 cup almonds chopped
3 tablespoons brown sugar
2 tablespoons unsweetened cocoa
2 teaspoons cinnamon ground
1 teaspoon coffee powdered instant
3/4 cup butter or margarine
1 1/3 cups granulated sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 eggs white
powdered sugar

Heat oven to 350° F. Generously butter a 12-cup bundt pan coat with 3 tablespoons almonds. Combine remaining almonds, brown sugar, cocoa, cinnamon, and powdered coffee, using a pastry blender set aside. Cream butter or margarine with granulated sugar until light and fluffy. Sift together flour, baking powder, and salt. Add to creamed mixture alternately with milk add vanilla and almond extract. In small mixer bowl, beat egg whites until soft peaks form fold into creamed mixture. Spoon 1/3 batter into bundt pan and sprinkle with 1/3 of the mocha mixture. Repeat with two more layers of batter and topping. Gently cut through batter with knife to swirl. Bake for 60 to 70 minutes or until cake pulls from sides of pan. Cool cake for 15 minutes in pan loosen and invert on cooling rack. When cool, sprinkle with confectioners' sugar.

Nutritional Facts:

Serves: 12
Total Calories: 334
Calories from Fat: 136

More Recipes from the Never Say Leftovers Cookbook:
Butter Sponge Cake
Buttermilk Party Cake
Mocha Swirl Coffee Cake
One-Bowl Upside-Down Cake