Chocolate Almond Pound Cake Recipe

Name: Chocolate Almond Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups chopped almonds, divided; 1 (18 1/4 ounce) box devil's food cake mix; 1 (3 1/2 ounce) box instant chocolate pudding mix; 1 cup sour cream; 4 large eggs; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup miniature semisweet chocolate chips; ½ cup powdered sugar; 2 -3 teaspoons milk

Servings: persons

1
Coat two (9x5x3 inch) loaf pans with shortening and dust with unsweetened cocoa powder, tapping out excess.
2
Place 1 cup of the almonds in a single layer on a baking sheet and toast in a preheated 350 degree oven for 7-8 minutes, stirring once or twice, until golden brown.
3
Cool.
4
FOR THE CAKE:
5
In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and vanilla and beat on medium speed with electric mixer for 4 minutes.
6
Add mini chocolate chips and the 1 cup of toasted almonds and stir well.
7
Pour batter into prepared pans; sprinkle remaining 1/2 cup of untoasted almonds on the top.
8
Bake for 45-50 minutes or until cake tester inserted near center comes out clean.
9
Place pans on wire racks and let cool for 15 minutes before turning cakes out to cool completely.
10
FOR GLAZE:.
11
In a small bowl, combine powdered sugar and 2 teaspoons of milk, stirring until smooth.
12
Add remaining teaspoons of milk if necessary to achieve desired consistency.
13
Drizzle over cooled cakes.

1299

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 ½ cups chopped almonds, divided, 1 (18 1/4 ounce) box devil's food cake mix, 1 (3 1/2 ounce) box instant chocolate pudding mix, 1 cup sour cream, and more.

Yes, Chocolate Almond Pound 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.

That's it — enjoy your meal!

Chocolate Almond Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions