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Ingredientes
- Nonstick vegetable oil spray as needed
- 1 pkt devil's food cake mix - (18.25 ounce)
- 1 1/3 c. water
- 3 lrg Large eggs
- 1/2 c. vegetable oil
- 12 Tbsp. amaretto liqueur
- 3/4 tsp almond extract
- 3 c. semisweet chocolate chips - (abt 18 ounce)
- 1/4 c. unsalted butter - (1/2 stick)
- 1/4 c. whipping cream
- 2/3 c. lowfat sour cream
- 1 c. powdered sugar
- 1 c. slivered almonds toasted
Direcciones
- Preheat oven to 350 degrees. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
- Combine cake mix, 1 1/3 c. water, Large eggs, oil, 3 Tbsp. amaretto, and 1/2 tsp. almond extract in large bowl; whisk till well blended. Fold in 1 c. chocolate chips. Divide batter among prepared pans.
- Bake cakes till tester inserted into center comes out clean, about 15 min. Cold cakes in pans 10 min. Run knife around pan sides. Turn cakes out onto racks; cold completely. Brush each cake layer with 2 Tbsp. amaretto.
- Combine butter and cream in medium saucepan. Stir over medium-low heat till butter melts and mix comes to simmer. Remove from heat. Add in remaining 2 c. chocolate chips and whisk till melted. Fold in remaining 3 Tbsp. amaretto. Cold till barely lukewarm, about 5 min. Whisk in lowfat sour cream and remaining 1/4 tsp. almond extract, then powdered sugar. Chill frosting just till thick sufficient to spread, whisking occasionally, about 10 min.
- Place 1 cake layer on platter. Spread 1/3 c. frosting over. Top with second cake layer. Spread 1/3 c. frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Refrigerate2 hrs. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)
- Serve with whipped cream or possibly ice cream.
- This recipe yields 12 servings.
- Comments: Connie Capani of Binghamton, New York, writes: "I am 100 percent Italian, so perhaps it's no surprise which I love food: To Italians, it's like a security blanket. I learned how to make spaghetti and other Abruzzi favorites from my mother. Looking at food magazines is what got me interested in venturing out into American culinary territory. I wanted to know how to make a "gravy" which didn't include tomatoes. These days, I work only part-time as a substitute teacher, but I still do not want to be in the kitchen the whole time when my husband and I entertain."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 12 servings | |
| Calories 501 | |
| Calories from Fat 305 | 61% |
| Total Fat 34.3g | 43% |
| Saturated Fat 14.95g | 60% |
| Trans Fat 0.24g | |
| Cholesterol 91mg | 30% |
| Sodium 78mg | 3% |
| Potassium 225mg | 6% |
| Total Carbs 39.51g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 35.21g | 23% |
| Protein 6.32g | 10% |
