MILK CHOCOLATE ALMOND Bundt CAKE
1 package MILK CHOCOLATE cake mix .............................3 eggs
1/2 cup vegetable oil..............................................................3/4 cup sour cream
3/4 cup milk.............................................................................1/2 cup almonds (sliced are best)
1 TB unsweetened cocoa powder (or milk chocolate cocoa mix, but will be sweeter then)
1 tsp. chocolate syrup............................................................1 tsp. almond extract
NOTE: If you want a hint of AMARETTO LIQUEUR in the cake, substitute it for about 1/4 of the milk in the cake batter. You can use it instead of the milk for the glaze too.
GLAZE
3/4 cup powdered sugar..........................................................1 tsp. chocolate syrup
1 tsp. unsweetened cocoa powder.........................................1/2 tsp. almond extract
up to 1-2 TB milk
Optional: sliced almonds to sprinkle on top of glazed cake (I'll do this if I use a plain bundt or Angel food pan, but didn't want to use them on my rose-shaped cake)
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Preheat oven to 350. Generously spray a 9" or 10" bundt pan with non-stick baking spray (containing flour). If you use a 9" pan, be sure to spray inside the top of the tube too! (the batter may ooze down there during baking)
Combine all the cake ingredients into your electric mixer bowl, and beat for about 2-3 minutes. Then pour/spread the batter evenly into the bundt pan. Slam the pan down sharply once on the countertop (to break any air bubbles inside).
Bake for 28-32 minutes, or until a cake tester comes out clean. Cool the cake on a rack for about 30 minutes. Then, if the cake has risen up over the top of the pan (which is will probably do in a 9" pan), use a long serrated knife to evenly slice off that part of the cake (use the top of the cake pan as a guide). {The extra cake is a reward for the cook or little cook's helpers)
Spread a little frosting (I use canned chocolate frosting, because it hardens up quickly) on the cake plate or cake board that you'll be using. Then put the plate/cake board (frosting side down) onto the top of the cake in the pan, and flip the pan over. The cake pan should come off easily (if not, bang it down on the countertop sharply once). Let it cool for about another 30 minutes, before putting the glaze on.
GLAZE:
Whisk together the powdered sugar, chocolate syrup, almond extract and cocoa powder in a small bowl. Gradually whisk in the milk (1 tsp. at a time) until it's a thick, smooth drizzle consistency.
Put strips of waxed paper under the edges of the cake on the plate before you start drizzling. Use a little spoon to drizzle the glaze over the edges (and any decorative indentations), including letting some drip down into the center. (And don't forget to drizzle a little over your little helpers' piece of cake too, if you cut off the top earlier). Let the frosting set for about 15-20 minutes before gently pulling the pieces of waxed paper out.