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Source: America's Favorite Food Associations

Rich Chocolate Almond Cake
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Serves: 10
Prep Time: 5 minutes
Cook Time: 15 minutes
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2 package (3 oz each) cream cheese
10 Tablespoon butter, softened
1/2 cup brown sugar
1 egg
1/2 Teaspoon vanilla extract
1 Tablespoon almond extract
2 squares(1oz each) semisweet chocolate, melted then cooled
1 cup flour
3/4 Teaspoon baking powder
1/4 Teaspoon baking soda
3 Tablespoon milk
1 cup toasted almonds, sliced
1/4 cup raspberry jam
1/4 cup sugar
2 Teaspoon light corn syrup




Beat cream cheese with 6 tablespoons butter until light and fluffy. Beat in brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted chocolate. Combine flour, baking powder, and baking soda in small bowl; fold into creamed mixture alternately with milk. Fold in 1/2 cup almonds. Spread mixture into a well-greased 9 x 9-inch square glass baking dish; microwave on Hi power, 5 to 6 minutes, turning pan every two minutes, until top is just barely tacky. Remove cake from oven and allow to cool on counter.** Meanwhile, spoon raspberry jam into glass measuring cup; microwave on Hi power, 30 seconds, until melted. Spread cake top with jam. Place remaining 4 tablespoons butter in glass measuring cup with sugar and corn syrup; microwave on Hi power, 1 minute, until mixture is bubbly. Remove from oven and stir in remaining 1/2 cup almonds. *** Spread sugared almonds evenly over raspberry jam. Allow cake to cool completely before cutting.






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