Almond Fudge Ring Cake Recipe
Servings: 8
Ingredients
- 1/2 c. Almonds, sliced
- 3 c. Bisquick(r) Baking Mix
- 2/3 c. Sugar
- 1/4 c. Shortening
- 1 c. Lowfat milk
- 2 tsp Vanilla
- 1/2 tsp Almond Extract
- 2 x Large eggs
- 4 x Semisweet Chocolate Square, melted, cooled Chocolate Glaze, if you like
Directions
- Heat oven to 350 degrees.
- Generously grease 9 c. bundt cake pan; coat with almonds.
- Beat remaining ingredients except glaze in large bowl, on low speed, scraping bowl constantly, 30 seconds.
- Beat on medium speed, scraping bowl occasionally, 4 min.
- Pour into pan.
- Bake till wooden pick inserted near center comes out clean, 35 to 40 min; cold 5 min.
- Invert on wire rack or possibly heatproof serving plate; remove pan.
- Cold cake completely.
- Spread top with Chocolate glaze (see glazes and icing receipe section), allowing some to drizzle down side.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 8 servings | |
| Calories 363 | |
| Calories from Fat 141 | 39% |
| Total Fat 16.06g | 20% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 2.14g | |
| Cholesterol 55mg | 18% |
| Sodium 611mg | 25% |
| Potassium 155mg | 4% |
| Total Carbs 47.72g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 23.88g | 16% |
| Protein 6.7g | 11% |
