Almond Fudge Ring Cake Recipe

Name: Almond Fudge Ring Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup almonds sliced; 3 cups biscuit baking mix (bisquick); ⅔ cup sugar; 1/4 cup vegetable shortening; 1 cup milk; 2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 2 large eggs; 4 each chocolate (semi-sweet) squares, melted, cooled; 1 x chocolate glaze, if desired

Servings: persons

1/2 cup almonds sliced
3 cups biscuit baking mix (bisquick)
⅔ cup sugar
1/4 cup vegetable shortening
1 cup milk
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large eggs
4 each chocolate (semi-sweet) squares, melted, cooled
1 x chocolate glaze, if desired

1
Heat oven to 350F (180C).
2
Generously grease 9 cup bundt cake pan; coat with almonds.
3
Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds.
4
Beat on medium speed, scraping bowl occasionally, 4 minutes.
5
Pour into pan.
6
Bake until wooden pick inserted near center comes out clean, 35 to 40 minutes; cool 5 minutes.
7
Invert on wire rack or heatproof serving plate; remove pan.
8
Cool cake completely.
9
Spread top with Chocolate glaze, allowing some to drizzle down side.

1035

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup almonds sliced, 3 cups biscuit baking mix (bisquick), ⅔ cup sugar, 1/4 cup vegetable shortening, and more.

Yes, Almond Fudge Ring Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Fudge Ring Cake

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