Line 2 ( 8 or 9") round cake pans with waxed paper. Preheat oven to 350. In small bowl, beat egg whites until soft peaks form; set aside.
In large bowl, beat butter and sugar until fluffy. Add egg yolks and extracts; mix well.
In medium bowl, combine almonds, flour, cocoa, baking powder and baking soda;alternately with milk to butter mixture, beating well after addition.
Fold in beaten egg whites. Pour into prepared pans. Bake 18-20 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Prepare Chocolate Almond Frosting. Split each cake layer; fill and frost with frosting. Garnish as desired. Store covered in refrigerator.
Chocolate Almond Frosting:
2 (1 oz.) squares semi-sweet chocolate, chopped
1 (14 oz.) can sweetened condensed milk
1 tsp. almond extract
In heavy saucepan over medium heat, melt chocolate with sweetened condensed milk.
Cook and stir until mixture thickens, about 10 minutes.
Remove from heat; cool 10 minutes. Stir in almond extract; cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1182g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 225 (22%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 35.6mg||11 %|
|Sodium 90691.1mg||3127 %|
|Potassium 2721.1mg||72 %|
|Total Carbohydrate 219.6g||65 %|
|Dietary Fiber 37.6g||151 %|
|Sugars, other 181.9g|
|Protein 43.6g||62 %|
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: 1030
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