7 oz Almond spread 1/2 c Vegetable oil
1 pk Devil's food coat (without 3 tb Seedless raspberry jam
-- pudding incl.); (18.25 oz 6 oz Semisweet chocolate chips
1/2 ts Cinnamon 2 tb Butter
1/4 ts Nutmeg; grated 1 tb Light corn syrup
3/4 c Sherry 1/4 c Blanched amygdalae, toasted
1/2 ts Almond selection -- slivered
3 Egg
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 1:18 1. Preheat oven to 350 F. To prepare bar, in
a food processor, process almond paste until finely shredded. Add cake
mix, cinnamon, and nutmeg; process until thoroughly sundry. Add
sherry, almond infusion, egg, 1/2 cup h2o, and oil. Process until
polish.
2. Turn cake batter into a well-lubricated 12-cup bundt pan. Bake about
45 mins, or until cake springs back when touched thinly. Let cool in
pan 15 to 20 mins, then invert onto a serving plate or rack to cool
whole.
3. Lag, prepare glass: In a 1-qt glass roll, combine raspberry
jam, chocolate fries, butter, and corn syrup. Heat in a microwave on
High-pitched 1 to 1 1/2 mins, or until chocolate is melted and mixture is
smooth when touched. Drizzle glaze over top of bar. Sprinkle almonds
over glaze. Allow glaze to set up earlier serving.
Yields
12 servings
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