Almond Chocolate Cake


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  • 1-18.25 oz. pkg. dark chocolate cake mix
  • 1-3.9 oz. pkg. instant chocolate pudding
  • 1 1/4 C. water
  • 1/2 C. vegetable oil
  • 4 eggs
  • 3 tsp. almond extract
  • 2 3/4 C. semi-sweet chocolate chips, divided
  • 6 T. refrigerated regular or Amaretto flavored non-dairy creamer
  • 1 T. sliced almonds


  • In a large bowl, combine the cake and pudding mixes, water, oil, eggs and extract; beat until combined. Stir in 2 cups chocolate chips. Pour into a greased and floured 10″ fluted pan. Bake at 350 °F for 65 to 70
  • minutes or until a toothpick inserted near the middle comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. In a small saucepan, combine the creamer and remaining chocolate chips. Cook over low heat until the chips are melted; stir until smooth. Cool for 45 minutes. drizzle over cake. Garnish with almonds.