Double Chocolate Almond Cake With Amaretto

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 1 cup sour cream
• 1/2 cup hersheys chocolate syrup
• 1/4 cup water
• 1 (19 7/8-21 1/2 ounce) box plain brownie mix
• 2 cups devil's food cake mix, 1/2 box (18.25 oz)
• 3 eggs
• 2 teaspoons amaretto or 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 3/4 cup almonds, toasted & chopped
• nonstick cooking spray
• 1 cup hershey's semi-sweet chocolate chips
• 3 tablespoons butter or 3 tablespoons margarine
• 2 tablespoons half-and-half cream
• 1 tablespoon vegetable oil
• 1 teaspoon amaretto or 1 teaspoon almond extract
• toasted chopped almonds (optional)

Recipe

• 1 heat oven to 375°f.
• 2 generously spray 12-cup bundt pan, set aside.
• 3 combine all cake ingredients except almonds in large mixer bowl.
• 4 beat at low speed, scraping bowl often, until well mixed.
• 5 stir in almonds by hand.
• 6 pour batter into prepared pan.
• 7 bake for 55-65 minutes or until cake begins to pull away from sides of pan.
• 8 do not overbake.
• 9 cool 10 minutes, invert onto serving plate.
• 10 cool completely.
• 11 meanwhile, combine all chocolate ganache ingredients except for amaretto or almond extract in 1-quart saucepan.
• 12 cook over low heat, stirring constantly, until chips are melted and mixture is pourable, about 2-3 minutes.
• 13 stir in amaretto or almond extract.
• 14 drizzle over cooled cake.
• 15 garnish with almond pieces, if desired.