Ingredients: |
Ingredients: 1/2 cup slivered almonds
1 (18 1/4 oz.) package chocolate fudge cake mix
4 eggs
1/2 cup oil
2 cup sour cream (not fat free), divided
2 tablespoons instant coffee crystals or powder
1/2 cup cold water
2 1/4 cups (15 oz) semisweet chocolate chips, divided
1 tablespoon flour
2 cup miniature marshmallows
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Directions: |
Directions:Prepare the cake: Preheat the oven to 350 degrees. Grease and flour a 9 x13 inch pan. Toast the almonds in a large frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes. Pour them out to the pan immediately and set aside to cool.
In a large bowl of an electric mixer, combine the cake mix, eggs, oil and 1 cup of the sour cream. Stir the instant coffee into the cold water and add it to the mixer bowl. Beat 30 seconds on low speed to combine. Scrape down bowl and beaters, then beat 2 minutes at medium speed.
Put the cooled almonds and 1 cup of the chocolate chips in a bag and shake them with the flour, then fold all into the batter.
Spread batter evenly in the prepared pan and bake 35 to 40 minutes, or until a toothpick inserted in the center (that doesn't hit a chocolate chip) comes out clean. Cool completely.
Prepare the frosting: In a small dry saucepan over low heat, stirring constantly, melt the remaining 1 1/2 cups of chocolate chips until fully smooth. Remove from heat and stir in the remaining 1 cup of sour cream. Stir in the marshmallows and spread onto the cooled cake. |
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