Toasted Almond Supreme

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
1-1/2 teaspoons vanilla
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.


  1. 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.
  2. 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.
  3. 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.
  4. 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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