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Chocolate Almond Cake with White Chocolate Mousse

Love filled cakes? A special pan creates the tunnel while baking so the cake is ready to fill when cool. It's easy.
Prep Time: 25 min
Total Time: 2 hours 10 min
Makes: 16 servings
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(3 ratings)


Cake
1/2cup sliced almonds
1box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/3cups water
1/2cup vegetable oil
3eggs
White Chocolate Mousse
1package (4-serving size) vanilla pudding and pie filling mix (not instant)
1 1/2cups milk
1package (6 oz) white vanilla baking bars, chopped
1/2teaspoon almond extract
1.Heat oven to 325°F. Generously grease shaped Bundt® pan and bottom of Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Spoon almonds into bottom of pan. Line 4 muffin cups with paper baking cups.
2.In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Place 4 cups batter in Bundt pan over almonds. Place insert pan on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
3.Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
4.Make pudding mix as directed on package for pudding--except use 1 1/2 cups milk. When pudding is boiling, remove from heat. Stir in chopped white baking bars until melted. Stir in almond extract. Refrigerate about 15 minutes or until mousse is set. When cake is cool, turn cake over and spoon mousse into tunnel. Place cake filled side down on serving plate. Sprinkle with powdered sugar if desired. Stored covered in refrigerator.
High Altitude (3500-6500 ft): No change.
Chocolate Almond Cake with White Chocolate Mousse
Make the Most of This Recipe
Special Touch
Dust cake with powdered sugar that has been pushed through a fine strainer.
Substitution
Try any of the other Betty Crocker chocolate cake mixes in place of German Chocolate cake mix. Chocolate Fudge or Dark Chocolate cake mix will work well.

Nutrition Information:

1 Serving: Calories 320 (Calories from Fat 140); Total Fat 16g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 28g); Protein 5Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
®Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, MN.
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