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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.

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Prep Time 25 min
Total Time 2 hr 10 min
Servings 16

Ingredients

Cake

1/2: cup sliced almonds

1: box Betty Crocker® SuperMoist® German chocolate cake mix

3/4: cup water

2/3: cup vegetable oil

3: eggs

White Chocolate Mousse

1: box (4-serving size) vanilla pudding and pie filling mix (not instant)

1 1/2: cups milk

1: package (6 oz) white chocolate baking bars, chopped

1/2: teaspoon almond extract

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Directions

1 Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour. Spoon almonds into bottom of pan.
2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour over almonds in pan. Place tunnel insert on center of Bundt pan.
3 Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. 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 box for pudding--except use 1 1/2 cups milk. When pudding is boiling, remove from heat. Stir in chopped white chocolate 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.

EXPERT TIPS

Expert Tips

Dust cake with powdered sugar that has been sifted through a fine strainer.

Try any of the other Betty Crocker® SuperMoist® chocolate cake mixes in place of German chocolate cake mix. Chocolate fudge or dark chocolate cake mix will work well.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 85mg; 85%;
Total Carbohydrate: 13g; 13%
(Dietary Fiber 0g 0% Sugars 13g 13% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 4/29/2012 3:41:57 PM REPORT ABUSE busylady666 said:

Rating:

This cake sounds good but I hate the fact that I would be forced to buy a special pan to make it!! Come on! The pan required in this recipe is expensive! Sorry, I will pass on this one!

This reply was: Helpful Inspiring