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60 minutes
Prep: 15 minutes
Cook: 45 minutes
1236 calories per serving view nutrition facts
1 cake
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| 2 1/2 | cups | cake flour | sifted |
| 1 | tablespoon | baking soda | |
| 1/4 | teaspoon | salt | |
| 1 | cup | butter | or margarine |
| 2 | cups | sugar | granulated |
| 4 | large | eggs | |
| 1 | cup | buttermilk | |
| 3/4 | cup | cocoa powder | |
| 2 | teaspoons | almond extract |
Preheat oven to 375 degrees (F).
Grease and flour bundt cake pan.
On waxed paper, sift flour with baking soda and salt.
In large bowl with electric mixer at medium speed, cream butter with sugar at medium speed.
Cream butter with sugar until fluffy, add eggs, one at a time, beating well after each addition.
Alternately beat in buttermilk and flour until all has been added.
Stir cocoa into 2/3 cup boiling water until dissolved.
At low speed, beat cocoa mixture and almond extract into batter.
Pour batter into bundt pan.
Bake 60 to 70 minutes or until cake tester inserted into center comes out clean.
Cool cake 5 minutes; invert on rack.
Frost with Velvety Frosting and refrigerate.
Velvety Frosting: In double boiler, melt one 6 ounce package semi-sweet chocolate pieces over hot, not boiling water; cool slightly.
In small bowl, mix 1/2 cup butter or margarine, softened, with two eggs.
Stir in chocolate until smooth and creamy.
Note: No sugar is used in this frosting recipe.
Two layer cake: Prepare recipe as above, but bake in 2 greased and floured 9-inch cake pans for 45 minutes; fill middle and frost only top of cake, not the sides.
| % Daily Value* | |
| Total Fat 54.0g | 84% |
| Saturated Fat 32.0g | 162% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 1024mg | 43% |
| Total Carbohydrate 179.0g | 60% |
| Dietary Fiber 7.0g | 27% |
| Sugars 104.0g | |
| Protein 19.0g | 38% |
| Vitamin A | 34% | Vitamin C | 1% | |
| Calcium | 14% | Iron | 53% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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