Italian Almond Cake

Start with a cake mix and stir in grated chocolate, ground almonds, & 3 extracts. Add a powdered sugar icing and sprinkle with almonds.

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Ingredients:

• 1 18-oz pkg yellow cake mix
• 1/4 cup Baker's sweet chocolate, shaved, grated, or chopped in food processor or blender
• 2 tablespoons ground almonds
• 1/2 teaspoon lemon extract
• 1/2 teaspoon cinnamon extract
• 1/2 teaspoon almond extract
• 1/4 cup sliced almonds
• Almond glaze:
• 1 cup confectioner's sugar
• 1 teaspoon almond extract
• 1/2 teaspoon lemon juice
• 2 tablespoons milk

Method

Follow package directions for cake preparation and temperature. Add shaved chocolate, ground almonds, lemon extract, cinnamon extract and almond extract to batter. Pour into well-greased and floured 10" tube pan. Bake 45-55 minutes or until cake springs back when touched. Spray a cake plate lightly with nonstick spray. Invert cake on plate and allow to cool while you make your glaze. Almond Glaze: Blend sugar, almond extract, lemon juice, and milk in small bowl. While cake is still warm, drizzle with glaze. Sprinkle top with sliced almonds after you have glazed cake. Cool.

Notes: Use your own preference as to whether to pour the confectioners sugar mixture while cake is still warm (which will "glaze" it) or wait until cake has cooled (which will result more in an icing.) Also, watch the consistency when adding milk. If you want to spread it as an icing, let it stay a little thicker; if you want to pour it as a glaze, make it slightly thinner.

Number of servings: 10-12

Submitted By: chris'ma
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