Butter Almond-Chocolate Cake Recipe

Name: Butter Almond-Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. chopped blanched almonds; 3 Tbsp. butter; 1/2 c. sugar; 2 egg yolks; 1/8 tsp. salt; 1 (8 or 9-inch) cool baked chocolate cake layer; 2 tsp. vanilla; 2 egg whites; 2 c. or 1 (4 1/2 oz.) container Birds Eye Cool Whip nondairy whipped topping, thawed; 1/2 c. milk

Servings: persons

3/4 c. chopped blanched almonds
3 Tbsp. butter
1/2 c. sugar
2 egg yolks
1/8 tsp. salt
1 (8 or 9-inch) cool baked chocolate cake layer
2 tsp. vanilla
2 egg whites
2 c. or 1 (4 1/2 oz.) container Birds Eye Cool Whip nondairy whipped topping, thawed
1/2 c. milk

1
Saute nuts in butter in saucepan until golden; reserve 1/4 cup for garnish.
2
Add sugar, milk, yolks and salt to remaining nuts in saucepan.
3
Stir over medium heat to boiling; simmer 1 minute, or until lightly thickened.
4
Add vanilla; chill.
5
Beat whites until stiff; fold in chilled mixture, then whipped topping.
6
Freeze until firm in 8 or 9-inch layer pan (depends on size of cake layer), lined on bottom and sides with waxed paper at least 4 hours.
7
Split cake layer, making 2 thin layers; place one on serving plate.
8
Unmold frozen mixture onto layer; top with second layer.
9
Sprinkle with confectioners sugar and reserved nuts. Store cake in freezer; let stand at room temperature 30 minutes before serving.

757

kcal

Calories

Fat

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: 3/4 c. chopped blanched almonds, 3 Tbsp. butter, 1/2 c. sugar, 2 egg yolks, and more.

Yes, Butter Almond-Chocolate 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.

Butter Almond-Chocolate Cake

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