Dark Chocolate Almond Cake

We recently celebrated a colleague’s birthday with cake during our lunch time planning and I volunteered to make the cake this time around.  I figured it was only fair to use more of the leftover chocolate bars from the PE fundraiser to make a cake for my colleagues.  Hence the dark chocolate almond cake. 
Stir together 2-1/4 cups flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, and 1/4 teaspoon salt in a mixing bowl; set aside. 

In a large mixing bowl or using a mixing stand, beat 2/3 cup butter on medium speed for about 30 seconds.  

Add 1-3/4 cup sugar; beat until well combined.  Add 2 eggs, 1 at a time, beating well after each addition. 

Time to bring out the chocolate bars!
Melt and cool 3 ounces of dark chocolate almond candy bars.  Beat in chocolate and 1 teaspoon vanilla to batter.  
My vanilla from Mexico is my favorite – my mother-in-law gave this bottle to me.  I will have to start looking for a source for good vanilla since my bottle is almost dry!  

It’s looking bowl-licking good.  

Add 1-1/4 cup water and flour mixture alternately to egg mixture.  Beat on low speed after each addition just until combined. 

Grease (with margarine) and lightly flour two 8-inch pans.  

Sprinkle the flour and then use your hands – opposite one another like on a steering wheel – to turn the pan while lightly tapping on the opposite side.  This should help to more evenly distribute the flour.  

Pour the batter into the prepared pans. 

Bake in a 350 degree oven for 22 minutes or until a knife or toothpick inserted in the center comes out clean.  Cool pans on wire racks for 10 minute.  Remove from pans and allow to cool completely.  
Frost with desired frosting – I used whipped vanilla and it was heavenly.  
For time sake and a sticky situation, I chose to leave my cakes in the pans.  This actually worked out rather well for ease of transport and slicing.  Everyone always seems to ask for a small slice, which I find easier to create on a single layer cake. 

For good measure, I added chocolate sprinkles.  Who doesn’t smile at sprinkles?
So moist and dense – exactly how a cake should be and those pesky box mixes never quite seem to measure up to my standards. 
Then, because I am crazy, I made my pumpkin muffins with the addition of the dark chocolate almond bars.  
They were the perfect start to my morning of reffing soccer games for alley soccer intramurals. 



Dark Chocolate Almond Cake – adapted from Better Homes and Gardens New Baking Book

1. Stir together 2-1/4 cups flour1 teaspoon baking powder3/4 teaspoon baking soda, and 1/4 teaspoon salt in a mixing bowl; set aside. 
2. In a large mixing bowl or using a mixing stand, beat 2/3 cup butter on medium speed for about 30 seconds.  Add 1-3/4 cup sugar; beat until well combined.  Add 2 eggs, 1 at a time, beating well after each addition. 
3. Melt and cool 3 ounces of dark chocolate almond candy bars.  Beat in chocolate and 1 teaspoon vanilla to batter.  Add 1-1/4 cup water and flour mixture alternately to egg mixture.  Beat on low speed after each addition just until combined. 
4. Grease (with margarine) and lightly flour two 8-inch pans.  Pour the batter into the prepared pans.  Bake in a 350 degree oven for 22 minutes or until a knife or toothpick inserted in the center comes out clean.  Cool pans on wire racks for 10 minute.  Remove from pans and allow to cool completely.  Frost with desired frosting.  

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