Dark Chocolate Almond Cake with Chocolate Almond Cream Cheese Fr

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!

• Ready In: 50 mins
• Yields: 1 2layer cake

Ingredients

• For the Cake

• 1  package  betty crocker  dark chocolate cake mix
• 1 1⁄4 cups water
• 1⁄3 cup  vegetable oil
• 3  eggs
• 1  teaspoon  almond extract

• For the Frosting

• 1 (8 ounce) package Philadelphia Cream Cheese or 1 (8 ounce) package  neufchatel cheese, soft
• 1⁄2 cup  land-o-lakes margarine, soft
• 1⁄2 cup  unsweetened cocoa powder
• 1  teaspoon  almond extract
• 4  cups confectioners' sugar

Directions

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.