7 oz Almond paste 1/2 c Vegetable oil
1 pk Devil’s food cake (without 3 tb Seedless raspberry jam
— pudding incl.); (18.25 oz 6 oz Semisweet chocolate chips
1/2 ts Cinnamon 2 tb Butter
1/4 ts Nutmeg; grated 1 tb Light corn syrup
3/4 c Sherry 1/4 c Blanched almonds, toasted
1/2 ts Almond extract — slivered
3 Eggs
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 1:18 1. Preheat oven to 350 F. To prepare cake, in
a food processor, process almond paste until finely chopped. Add cake
mix, cinnamon, and nutmeg; process until thoroughly mixed. Add
sherry, almond extract, eggs, 1/2 cup water, and oil. Process until
smooth.
2. Turn cake batter into a well-greased 12-cup bundt pan. Bake about
45 mins, or until cake springs back when touched lightly. Let cool in
pan 15 to 20 mins, then invert onto a serving plate or rack to cool
completely.
3. Meanwhile, prepare glaze: In a 1-qt glass bowl, combine raspberry
jam, chocolate chips, butter, and corn syrup. Heat in a microwave on
High 1 to 1 1/2 mins, or until chocolate is melted and mixture is
smooth when stirred. Drizzle glaze over top of cake. Sprinkle almonds
over glaze. Allow glaze to set up before serving.
Yields
12 servings
