How many servings does this recipe make?

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

What ingredients do I need for The Velvet Almond Fudge Cake?

You need 9 ingredients. The key ingredients include: 1 1/2 c. blanched, slivered almonds, 1 (12 oz.) pkg. chocolate chips, 1 pkg. (2 layer size) chocolate fudge or chocolate cake mix, 1 pkg. (4 serving size) Jell-O chocolate fudge or chocolate flavor instant pudding and pie filling, and more.

Is The Velvet Almond Fudge Cake suitable as baking & desserts?

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

How do I store leftover The Velvet Almond Fudge Cake?

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.

The Velvet Almond Fudge Cake Recipe

Name: The Velvet Almond Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. blanched, slivered almonds; 1 (12 oz.) pkg. chocolate chips; 1 pkg. (2 layer size) chocolate fudge or chocolate cake mix; 1 pkg. (4 serving size) Jell-O chocolate fudge or chocolate flavor instant pudding and pie filling; 4 eggs; 1 c. (1/2 pt.) sour cream; 1/2 c. water; 1/4 c. oil; 1/2 tsp. each: vanilla and almond extracts

The Velvet Almond Fudge Cake – a delicious recipe with blanched, chocolate chips, layer, chocolate, eggs, sour cream. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 1/2 c. blanched, slivered almonds
1 (12 oz.) pkg. chocolate chips
1 pkg. (2 layer size) chocolate fudge or chocolate cake mix
1 pkg. (4 serving size) Jell-O chocolate fudge or chocolate flavor instant pudding and pie filling
4 eggs
1 c. (1/2 pt.) sour cream
1/2 c. water
1/4 c. oil
1/2 tsp. each: vanilla and almond extracts

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1597 kcal
Category
Baking & Desserts

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The Velvet Almond Fudge Cake

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