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| Chocolate Cake with Crushed Almonds and Frangellico Butter-cream |
I never could leave well enough alone: My cousin, posted on our group Facebook page, her moist Chocolate
cake, recipe yesterday and I thought is sounded really good. This one, however, is with my twist on that recipe. I think it takes a moist and delicious Great Cake to a Decadent level.
Ingredients:
2 cups flour
2 cups sugar
2/3 cup Hershey's Special Dark Chocolate Cocoa
1 teaspoon baking powder
2 teaspoons baking soda
Blend dry ingredients together in a mixer then add:
1 cup whole milk
1/2 cup Canola oil
1/2 cup Walnut oil
1 cup strong hot coffee
3 eggs
Directions:
Mix all ingredients together adding Eggs Last, one
at a time until smooth. The batter will
be watery thin. Pour into a greased and
floured Bunt Pan and bake at 325 F for 45 minutes. A toothpick test in center should come out
clean. Allow to cool for 10 minutes
before attempting to unmold. Invert on a
plate until free (don’t force it, as it cools it will unmold) then allow
cooling for 20 more minutes before frosting.
Frangellico Butter-cream Frosting:
Ingredients:
4
ounces butter, softened
4
ounces cream cheese, softened
2
cups powdered sugar
3
teaspoons Frangellico (or your favorite Digestif. I could see Grand Mariner or Kirschwasser going very well with this
Chocolate cake.
Directions:
In
a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a Tablespoon at a time
until smooth and creamy. Beat in the Frangellico. Continue beating until light and fluffy. The
frosting should be fluid, but not too thin.
If too thick add a little more booze or milk. Dollop over the cake and allow to flow the
sides. Sprinkle with Chopped Toasted
Almonds and Garnish with whole Almonds. Sprinkle lightly with powdered sugar
and Cocoa. Refrigerate for a couple of
hours before serving.
Hope you enjoy
Dave
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