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Chocolate Shadow Cake

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 1 hr 35 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 pkg. dark chocolate cake mix
  • 1/4 cup finely chopped almonds
  • 1/4 tsp. cinnamon
  • 1 1/4 cups water
  • 1/3 cup oil
  • 3 eggs
  • For topping:
  • 2 cups (1 pint) whipping cream
  • 1 cup powdered sugar
  • 1/2 cup Baker's Cocoa
  • 1/4 teaspoon almond extract
  • 1/4 cup slivered almonds
make it
Heat oven to 350. Grease and flour two 8 or 9 inch round cake pans.

In large bowl, combine all cake ingredients at low speed until moisten. Beat 2 minutes at highest speed. Pour evenly into prepared pans.

Bake at 350 for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool layers on cake rack. Cooling for 15 minutes, then remove. Cool completely.

In chilled bowl, combine all topping ingredients except almonds. Beat all at highest speed until topping forms stiff peeks.

Slice cooled cake into 4 layers; spread 1/4 of topping between each layer and on top. Sprinkle with slivered almonds. Refrigerate at least 2 hours. Store in refrigerator.
Notes
If you like you may omit almonds.
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