This cake will quickly become one of your
favorites! Created by Maria Samperi of Northford, CT, this chocolate
dessert with its Amaretto glaze is a perfect addition to any
party or family get-together.
Best-Ever
Had Nestlé Chip Almond Cake
- 3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter
2 1/2 cups granulated sugar
1/2 cup (1/2 of an 8-ounce can) almond paste, crumbled
1/2 teaspoon almond extract *
6 large eggs
1 (8-ounce) container dairy sour cream
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE®
Semi-Sweet Chocolate Morsels
- AMARETTO GLAZE (recipe
below)
Garnish with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate
Morsels
- PREHEAT oven to 325°F
(160°C). Lightly grease and flour 12-cup Bundt pan.
- COMBINE flour, baking
powder, baking soda and salt in medium bowl.
- BEAT butter, granulated
sugar, almond paste and almond extract in large mixer bowl on
medium speed until mixture is light and fluffy. Add eggs, one
at a time, beating well after each addition. Gradually beat in
flour mixture alternately with sour cream. Stir in morsels. Pour
batter into prepared Bundt pan.
- BAKE for 1 hour 25 minutes
or until wooden pick inserted near center comes out clean. Cool
in pan on wire rack for 15 minutes; invert onto wire rack to
cool completely. Drizzle top with Amaretto Glaze. Garnish with
morsels, if desired.
- FOR AMARETTO GLAZE: Combine
1 cup sifted powdered sugar and 4 teaspoons amaretto or milk
in small bowl; stir. Add enough additional amaretto or milk to
make glazing consistency.
Makes 15 servings.
Preparation - 30 min |
Cooking - 1 hrs 25 min | Cooling Time - 30 min standing |
*May substitute almond
extract with vanilla extract.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.
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