Dark Chocolate Almond Cake with Chocolate Almond Cream Cheese Fr

READY IN: 50mins
Recipe by Harley Seashell Pri

A chocolate-y, decadent, rich cake with a silky, heavenly frosting all accented with a touch of almond. Eat it and weep! Adapted from a recipe by Anne Byrn out of her Cake Mix Doctor book. Soooo Gooood!

Top Review by Zipadedoda

If anything is better than chocolate, it's almond flavored chocolate! Followed your directions, even though it was different amounts than the box said. The cake was so moist and the frosting was perfect. It was sooooo good. Thanks for posting.

Ingredients Nutrition

  • For the Cake

  • 1 package betty crocker dark chocolate cake mix
  • 295.73 ml water
  • 78.07 ml vegetable oil
  • 3 eggs
  • 4.92 ml almond extract
  • For the Frosting

  • 226.79 g package Philadelphia Cream Cheese or 226.79 g package neufchatel cheese, soft
  • 118.29 ml land-o-lakes margarine, soft
  • 118.29 ml unsweetened cocoa powder
  • 4.92 ml almond extract
  • 946.36 ml confectioners' sugar


  1. Oven@ 350 degrees.
  2. Combine the cake ingredients and mix with a whisk.
  3. Pour into 2 round 8 or 9-inch cake pans which have been lined with greased aluminum foil or parchment paper.
  4. Bake for 28-30 minutes or until toothpick comes out clean when inserted.
  5. Let cool in pans for 10 minutes before turning out.
  6. Meanwhile combine the frosting ingredients and beat until fluffy with a hand-mixer.
  7. When cake layers are completely cool, frost the top part of the bottom layer.
  8. Place second layer over the frosted layer.
  9. Finish by frosting top layer and sides of cake.

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