Toasted Almond Supreme
Makes 12 servings
|1||package (about 18 ounces) devil's food cake mix, plus ingredients to prepare mix|
|1-1/4||cups strong coffee|
|2||cups cold whipping cream|
|3/4||cup powdered sugar|
|2||tablespoons unsweetened cocoa powder|
|1/2||cup seedless red raspberry jam|
|1||cup sliced almonds, toasted*|
|Fresh raspberries for garnish (optional)|
*To toast almonds, spread in single layer on baking sheet. Bake in preheated 350°F oven 7 to 9 minutes or until golden brown, stirring frequently.
- Lightly grease 2 (9-inch) round cake pans. Line bottoms of pans with waxed paper. Prepare cake mix according to package directions, substituting coffee for 1-1/4 cups liquid called for in directions. Divide batter evenly between prepared pans. Bake as directed. Cool in pans on wire racks 15 minutes. Remove from pans; cool completely on wire racks.
- For chocolate whipped cream, place whipping cream in medium bowl; beat at high speed of electric mixer 1-1/2 to 2 minutes or until soft peaks form. Add sugar, cocoa and vanilla; beat 15 to 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.
- Place one cake layer on serving plate. Stir raspberry jam until smooth. Spread half of jam over cake layer. Place remaining cake layer on top; spread remaining jam over cake layer. Frost cake with chocolate whipped cream.
- Sprinkle half of almonds evenly over top of cake; press remaining almonds onto side of cake. Wrap loosely with plastic wrap; refrigerate until ready to serve. Just before serving, garnish with fresh raspberries, if desired.
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