1/2 cup each: oil, water and toasted chopped almonds
1 cup Baker's Semi-Sweet Chocolate Chips
4 oz. Baker's Semi-Sweet Chocolate
2 Tbsp. butter and almond liqueur, or water
Add To Shopping List
How do I make it ?
PLACE all ingredients, except chocolate, almonds, butter and liqueur in large mixer bowl and beat for 4 minutes at medium speed. Stir in chocolate chips and almonds. Pour into 10-inch (25 cm) greased and floured tube or fluted tube pan.
BAKE at 350°F (180°C) for 60 minutes or until cake springs back when lightly pressed. Let cool in pan for 15 minutes. Remove and finish cooling on rack.
MELT chocolate with butter over hot water. Stir in liqueur. Spoon over cake. Garnish with toasted slivered almonds and chocolate curls, if desired.