Here it is, the last of the Southern Lady Dessert Parade. My freezer is full of some delicious desserts, all ready to go for future potlucks. This final dessert is a luscious cake full of chocolate chips and toasted, slivered almonds. Do you want to know what is truly amazing? It is my very first bundt cake. Yes. I have never owned a bundt pan until about 2 hours ago when one arrived at my front door from Amazon- Thanks Rob and Tonya. It is sturdy, non-stick, and baked up the perfect bundt. I have heard so many bad things about bundts, that I thought for sure as soon as I turned it over it would dump out half a cake, but nope, the entire cake came out beautifully with a shiny finish, just how a bundt should. It will go to my gym’s cookout tonight along with my Spinach Artichoke Dip and my Sliders. Anyway, do give this chocolate cake a go, it is delicious and fancy-schmancy.
Miss Mary’s Velvet Almond Fudge Cake
1 1/2 cups blanched slivered almonds
12 ounce pkg. chocolate chips
1 chocolate fudge cake mix
1 sm. box instant chocolate pudding
1 cup sour cream
1/2 cup water
1/4 cup oil
1 tsp. vanilla
powdered sugar for dusting*
In a large skillet over medium heat, toast almonds until golden, stirring constantly. Do not walk away, or it will burn. Sprinkle 1/2 cup of almonds on the bottom of a greased 10″ bundt pan (mine had a 12 cup capacity). Set aside almonds and chocolate chips and mix the rest of the ingredients in a mixer for 4 minutes at medium speed. Stir in chips and almonds and pour batter into pan. Bake at 325 degrees for 50-60 minutes or until a toothpick comes out clean. Bake time will vary depending on different pans and oven temps. Just watch. Cool in pan about 15 minutes and flip on to a plate. Dust with powdered sugar and let cool. Serves 12-15.
* I used King Arthur’s Snow White Topping Sugar.
BRK’s Bundt Pan: Oven Stuff Bundform Cake Pan
Favorite Scene from My Big Fat Greek Wedding…
“It’s a bundt.”
“A Bundt, bundt!”
“Ah it’s a cack.”
Have a fantastic weekend everyone!