Try this Velvet Almond Fudge Cake recipe, or contribute your own.
Suggest a better descriptionchop almonds and toast at 350 degrees for 3 to 5 minutes then sprinkle 1/2 cup on bottom of well greased 10 inch tube pan. Set aside remaining almonds and chocolate chips. Measure remaining ingredients into mixer bowl. Blend: then beat at medium speed 4 minutes. Stir in chips and almonds. Pour into pan; bake at 350 degrees for 70 minutes, or until cake begins to pull away from side of pan. DO NOT UNDERBAKE, Cool in pan 15 minutes. Remove and finish cooling on rack. Garnish with whipped topping. *In high altitude areas, use large eggs; add 1/3 cup all purpose flour; increase water to 1 cups and oil to 1 tablespoon; beat 2 minutes and bake at 375 for 45 Posted to MM-Recipes Digest by Steve Zielinski
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Serving Size: 1 Cake (1099g) | ||
Recipe Makes: 1 Cake | ||
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Calories: 1758 | ||
Calories from Fat: 1222 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 135.7g | 181 % | |
Saturated Fat 33.7g | 168 % | |
Monounsaturated Fat 61.1g | ||
Polyunsanturated Fat 23.9g | ||
Cholesterol 4230mg | 1302 % | |
Sodium 1407.5mg | 49 % | |
Potassium 1349.2mg | 36 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.2g | ||
Protein 125.9g | 180 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1758
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