Total Time
1hr
Prep 30 mins
Cook 30 mins

This made a great special occasion cake, (birthday) this weekend. Very Nummy! Caught my eye on the new Canadian Living mag calendar for December 2002.

Ingredients Nutrition

Directions

  1. Measure all cake ingredients into large mixer bowl.
  2. Beat until blended, then beat on high 3 minutes.
  3. Pour into three parchment paper lined or greased 9 inch round layer cake pans.
  4. Bake at 350°F for 25 to 30 minutes or until cake tester inserted in centre comes out clean.
  5. Cool in pans 10 minutes, then invert onto cooling rack.
  6. Cool completely.
  7. Beat cream, cocoa and icing sugar until stiff peaks form.
  8. Place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts.
  9. Add remaining layers with cream and nuts.
  10. Refrigerate until serving time.
  11. To toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Reviews

(1)
Most Helpful

This was a very easy, very good cake. However, I found it a bit dry. Maybe that's my fault because I baked it yesterday and didn't frost it til today. However, I did have it covered. I thing maybe the next time I make it (and the flavor is good enough to make again) I'll juse 1/2c buttermilk and 3/4c sour cream. That should, hopefully, improve the moistness. The cake has a lovely, rich appearance, and it was very good. Again, I'll make a few changes next time to see if they work, but I will make it again.

BarbaraK May 13, 2002

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