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chocolate almond ripple cake

Chocolate Almond Ripple Cake

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
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Servings

1 Servings

Ingredients

  • ½ cup sliced almonds
  • ¼ cup almond paste
  • ¼ cup sugar
  • 1  egg
  • 4 tablespoons margarine at room temperature
  • 1¼ cups 2½ sticks margarine, at room temperature
  • 2 cups sugar
  • 2⅓ cups cake flour
  • ¾ cup cocoa
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup non-dairy creamer

Instructions

  • Almond Ripple:
  • In a food processor, blend all ingredients until smooth. Cover and refrigerate.
  • Cake: 
  • Preheat oven to 350 degrees.
  • Cream together margarine and sugar. Beat in eggs and vanilla.
  • Add dry ingredients alternately with non-dairy creamer, beginning and ending with dry ingredients.
  • Pour half the batter into greased bundt pan. 
  •  Remove almond ripple and carefully spoon evenly over batter, being careful not to touch the sides of the pan.
  • Cover with remaining batter and bake for 60 to 70 minutes. 
  •  Cool in pan 20 minutes before removing to wire rack to finish cooling.
  • Contributed by: GourmetKosherCooking.com