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Hershey Almond Cake Recipe

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This recipe for Hershey Almond Cake, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Ledford, cousin of bride
Added: Thursday, January 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 cup all-purpose flour
1 cup sugar
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
¼ cup plus 2 tablespoons water
¼ cup plus 2 tablespoons buttermilk
½ cup solid vegetable shortening
1 egg
½ teaspoon vanilla
2 (1-ounce) squares unsweetened chocolate, melted and cooled

Chocolate Whipped Cream
1 quart chilled heavy whipping cream
1 (4-serving size) instant chocolate pudding mix
¾ cup granulated sugar

Toppings
¾ cup Hershey’s chocolate syrup
12 (1 ¾ ounce) Hershey’s chocolate bars with almonds, coarsely chopped
1 ¾ cups sliced almonds

Directions:
Directions:
Cake: Preheat oven to 350 degrees; grease and flour two 9-inch round cake pans; line the bottoms with rounds of parchment paper or wax paper. In a large bowl with the mixer on low speed, beat together all ingredients for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scrapping bowl occasionally. Divide batter evenly in prepared pans. Bake until wooden toothpick inserted in center comes out clean, 25-35 minutes. Place pans on wire rack to cool 15 minutes. Invert cakes on wire racks, peel off parchment or wax paper and cool completely.
Chocolate Whipped Cream: In a chilled bowl with chilled beaters, beat cream, pudding and sugar until stiff peaks form, scrapping sides of bowl frequently. Cover and refrigerate until ready to assemble cake.
To assemble: Once cake layers have cooled, cut each in half horizontally to make a total of 4 thin layers. The best way to cut the layers is to insert a long, thin-bladed serrated knife from side to center and turn cake around, gently sawing with knife until you have cut all the way around.
Place first layer on a cake platter. Spread evenly with toppings in this order:
2 tablespoons chocolate syrup
1 cup chocolate whipped cream
3 chopped candy bars
1/3 cup sliced almonds
Drizzle with 2 tablespoons chocolate syrup
Repeat with cake layer, toppings in given order, cake layer, toppings in given order, end with cake layer, cut side down. Frost top and sides of cake with remaining chocolate whipped cream. Press remaining sliced almonds around sides of cake; sprinkle remaining chopped candy bars on top of cake. Cover and refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
Makes 12 Servings
Personal Notes:
Personal Notes:
Hide the children, hold on to your thighs. This cake is a killer….

 

 

 

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