Triple Almond Cake
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Triple Almond Cake

Triple Almond Cake

Almonds in every way, shape and form, make this moist, dense bundt cake absolutely exquisite.

Servings: 64 servings
Batter
INGREDIENT
WEIGHT
MEASURE
Almonds, sliced
12 oz
3 3 /4 cups
Almond paste
14 oz
1 3/4 cups
Sour cream
3 lb 4.00 oz
6 1/2 cups
Eggs, large
12 oz
6 each
Almond extract
2 Tbsp
Gold Medal™ Yellow Cake Mix (11152)
5 lb
1 box
Finishing
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
5 lb 8.00 oz
1/2 tub
Almond extract
4 Tbsp
Batter
  1. Line bottom of 4 heavily greased 10-inch Bundt or tube pans with 3/4 cup sliced almonds; set aside.
  2. Pour paste, sour cream, eggs and extract into mixer bowl with paddle attachment.
  3. Mix on low speed 1 minute until well blended; add cake mix.
  4. Mix on low speed until ingredients are blended; stop mixer, scrape bowl and paddle.
  5. Mix batter on low speed an additional 2 minutes; deposit 2 lb 10 oz batter into each prepared pan.
  6. Bake as directed below; allow to cool 5 minutes in pans, loosen sides and invert to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
300°F
44-49 minutes
Standard Oven
350°F
58-63 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 22 minutes of baking.
Finishing
  1. Place icing and extract in double boiler, stir constantly over low to medium heat.
  2. Drizzle over cake and allow icing to set before portioning.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Serving
Calories
430
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
340mg
14%
Total Carbohydrate
60g
20%
Dietary Fiber
1g
4%
Sugars
45g
Protein
5g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 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 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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