All That Almond Mocha Cake

All That Almond Mocha Cake

• Total Time 1h

All That Almond Mocha Cake

 

ingredients:-

• Baking spray
• All-purpose flour
• 1 2/3 cups (1/2 15 ounce box or 7.5 ounce) Betty Crocker Hershey’s Chocolate Cupcake Mix
• 1/3 cup room temperature Starbucks House Blend coffee
• 6 tablespoons vegetable oil, divided
• 4 eggs, divided
• 1/2 15 ounce Betty Crocker Yellow cake mix (1 2/3 cups)
• 1/2 cup water
• 1/2 cup slivered almonds, finely ground
• 1 teaspoon almond extract
• Confectioners' sugar
• 3 tablespoons lightly toasted sliced almonds

directions:-

Preheat oven to 350 degrees F. Generously spray a 10-inch bundt pan with baking spray.
In large bowl, combine chocolate cupcake mix with the coffee, 3 tablespoons of oil and 1 egg until moistened, then mix for 2 minutes. Pour into the pan.
Squeeze the chocolate filling packet from the box into a circle in the middle of the cake, avoiding the sides. Set aside.
Combine the yellow cake mix with the water, 2 eggs, 3 tablespoons of the oil, ground almonds and almond extract until moistened, then mix for 2 minutes. Pour over the chocolate mixture.
Bake 38 to 43 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool 10 minutes on a rack. Carefully remove the sides, bottom and let cool completely. Dust with confectioners and top with almonds. Serve with Reddi-wip.