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Cakes

Chocolate Almond Coffee Cake

Duncan Hines Recipe shared by:
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Enjoy this coffee spiked chocolate cake sprinkled with a crunchy almond topping at your next brunch, or on a coffee break.

  • Hands-On Time: 25 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: 16
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 1 box Classic Dark Chocolate Fudge Cake Mix
  • 2 eggs
  • 1 cup milk
  • ⅓ cup melted butter
  • 1 tbsp. instant espresso
  • ½ cup and 2 tbsp. all purpose flour
  • ½ cup sugar
  • ½ cup chopped almonds
  • ⅓ cup melted butter
  • 1 tsp. salt

Baking Instructions

  1. Preheat oven to 350°F.
  2. Grease a 13"x9" pan.
  3. Mix together the cake mix, eggs, milk, instant espresso, and butter.
  4. Spread evenly into the pan.
  5. In a separate bowl mix together the flour, sugar, butter almonds and salt.
  6. Sprinkle almond mixture on top of cake.
  7. Bake 30 minutes until the top is golden brown.

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Tips

Storing Unfrosted Cakes

Storing Unfrosted Cakes

Before you frost your cake, you may wrap it tightly and freeze it for up to six weeks before eating. It's best to thaw it unwrapped at room temperature. Then you may add frosting.


How to Transport a Cake | Duncan Hines®

How to Transport a Cake | Duncan Hines®





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