Chanukah - rich chocolate almond cake

December 10, 2000

micro or conventional oven

picture displayed on web

(I've used the light or mild olive oil in making)

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<Summ>

<Nam>

Rich Chocolate Almond Cake (Microwave)

</Nam></Summ>

<RcpE name= " Rich Chocolate Almond Cake (Microwave) " author= " Alldrin Brothers

Almond Company " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Rich Chocolate Almond Cake (Microwave)

Recipe By :Alldrin Brothers Almond Company

Serving Size : 10 Preparation Time :0:00

Categories : Cakes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ounces cream cheese -- softened

6 tablespoons butter -- softened

4 tablespoons butter -- divided use

1/2 cup brown sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1-ounce each semisweet chocolate squares -- melted and cooled

1 cup all-purpose flour

1/4 teaspoon baking soda

3/4 teaspoon baking powder

3 tablespoons milk

1 cup sliced natural almonds -- toasted

1/4 cup raspberry jam and sugar

2 teaspoons light corn syrup

Beat cream cheese with 6 tablespoons butter until light and fluffy. Beat

in brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted

(cooled) chocolate.

Combine flour, baking powder and baking soda in small bowl; fold into

creamed mixture alternately with milk. Fold in 1/2 cup almonds.

Spread mixture into well greased 9X9-inch square glass baking dish;

microwave on Hi power, 5-6 minutes, turning pan every two minutes, until

top is just barely tacky. Remove cake from oven and allow to cool on

counter. (To bake cake in conventional oven; bake in greased 8X8-inch

square pan at 350F, 25-30 minutes, until cake tester comes out clean.)

Meanwhile, spoon raspberry jam into glass measuring cup; microwave on Hi

power, 30 seconds, until melted.

Spread cake top with jam. Place remaining 4 tablespoons butter in glass

measuring cup; microwave on Hi power, 1 minute, until melted. Stir in

sugar and corn syrup. Microwave on Hi power, 1 minute, until mixture is

bubbly. Remove from oven and stir in remaining 1/3 cup almonds. (See tip)

Spread sugared almonds evenly over raspberry jam. Allow to cool

completely before cutting. Makes 10 servings.

TOPPING TIP - To make topping on stove, melt jam in small sauce pan over

low heat. Melt butter in small sauce pan; stir in sugar and corn syrup. Cook

until bubbly. Remove from heat and stir in remaining 1/3 cup

almonds.

HOW TO TOAST NUTS - Spread whole almonds in a single layer in shallow pan.

Place in cold oven; toast at 350F for 8 to 12 minutes (5 to 10 minutes for

slivered, sliced and chopped almonds), stirring occasionally, until

lightly toasted. Remove from pan to cool.

Description:

" with instructions for conventional oven "

S(Filename):

" http://almondcafe.com/cake.htm "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 275 Calories; 20g Fat (63.4%

calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 69mg

Cholesterol; 249mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0

Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Cakes

</CatT>

</CatS>

<IPrp>

softened

</IPrp>

</IngR>

<IPrp>

softened

</IPrp>

</IngR>

<IPrp>

divided use

</IPrp>

</IngR>

<IPrp>

melted and cooled

</IPrp>

</IngR>

<IPrp>

toasted

</IPrp>

</IngR>

<DirS>

<DirT>

Beat cream cheese with 6 tablespoons butter until light and fluffy. Beat in

brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted (cooled)

chocolate.

</DirT>

<DirT>

Combine flour, baking powder and baking soda in small bowl; fold into creamed

mixture alternately with milk. Fold in 1/2 cup almonds. </DirT>

<DirT>

Spread mixture into well greased 9X9-inch square glass baking dish; microwave on

Hi power, 5-6 minutes, turning pan every two minutes, until top is just barely

tacky. Remove cake from oven and allow to cool on counter. (To bake cake in

conventional oven; bake in greased 8X8-inch square pan at 350F, 25-30 minutes,

until cake tester comes out clean.)

</DirT>

<DirT>

Meanwhile, spoon raspberry jam into glass measuring cup; microwave on Hi power,

30 seconds, until melted.

</DirT>

<DirT>

Spread cake top with jam. Place remaining 4 tablespoons butter in glass

measuring cup; microwave on Hi power, 1 minute, until melted. Stir in sugar and

corn syrup. Microwave on Hi power, 1 minute, until mixture is bubbly. Remove

from oven and stir in remaining 1/3 cup almonds. (See tip)

</DirT>

<DirT>

Spread sugared almonds evenly over raspberry jam. Allow to cool completely

before cutting. Makes 10 servings.

</DirT>

<DirT>

TOPPING TIP - To make topping on stove, melt jam in small sauce pan over low

heat. Melt butter in small sauce pan; stir in sugar and corn syrup. Cook

until bubbly. Remove from heat and stir in remaining 1/3 cup almonds. </DirT>

<DirT>

HOW TO TOAST NUTS - Spread whole almonds in a single layer in shallow pan. Place

in cold oven; toast at 350F for 8 to 12 minutes (5 to 10 minutes for slivered,

sliced and chopped almonds), stirring occasionally, until lightly toasted.

Remove from pan to cool.

</DirT>

</DirS>

<Desc>

with instructions for conventional oven

</Desc>

</RcpE></mx2>

KitPatH http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more

Sign In

Chanukah - rich chocolate almond cake

Recommended Posts

Guest guest

Link to comment

Share on other sites

Join the conversation

Support the Ashram

Join Groups

Top Downloads