Ingredients
1 package chocolate cake mix (regular size)1 cup sour cream3/4 cup water1/2 cup butter, softened3 large eggs, room temperatureFILLING:1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1/2 cup heavy whipping cream, whipped1 teaspoon almond extractGLAZE:1-1/2 cups confectioners’ sugar1 cup milk chocolate chips1/2 cup butter, cubed1/4 cup sweetened condensed milk5 teaspoons heavy whipping cream1 teaspoon vanilla extract1 cup chopped almonds, toasted
Preparation
In a large bowl, combine the cake mix, sour cream, water, butter and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Spoon 1/2 cupfuls into 10 greased 4-in. fluted tube pans. Bake at 350° for 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small bowl, combine cream cheese and confectioners’ sugar until creamy. Fold in whipped cream and almond extract; set aside.
For glaze, in a large saucepan, combine the confectioners’ sugar, chocolate chips, butter and milk. Cook and stir over medium heat until smooth. Remove from the heat. Stir in cream and vanilla.
Cut each cake horizontally into two layers. Place each bottom layer on a serving plate; top with a 3 tablespoons filling. Replace tops. Spoon glaze over cakes; sprinkle with almonds.
