by Stacey Torres

Created on: January 17, 2010

My newest passion is cake baking. I started baking cupcakes and muffins to help make ends meet early last year when I was forced to leave my full-time work to care for my aging mother. Since then, I have been on a quest to find unusual, unique and utterly scrumptious cakes, breads and muffins. One that stood out and has proven itself to be easily made, fabulously decadent and rich, is the Black Velvet Cake.

Black Velvet Cake is bitter sweet and buttery smooth, and its presentation is absolutely beautiful with the midnight chocolate cake in contrast to the satiny white marshmallow frosting. Top it off with pretty white sugared glitter for a fantasy finish.

2 cups slivered almonds, slightly toasted

12 oz chocolate chips

1 box dark chocolate cake mix

1 3-1/2 ounce package instant chocolate pudding

4 eggs

1 cup sour cream

1/2 cup chocolate milk

1/4 cup melted butter

1 teaspoon vanilla

1 teaspoon almond extract

1/4 teaspoon cinnamon

12 miniature dark chocolate candy bars

Sprinkle one half cup of almonds on bottom of greased 10 inch tube pan. Set aside the rest of the almonds, candy bars and chocolate chips. Place remaining ingredients in mixing bowl; beat for 4 minutes. Fold in chips, candy bars and almonds, then pour into pan. Bake in a 350 degree Fahrenheit oven for 60 to 70 minutes, or when your cake tester comes out clean. Cool for 15 minutes and remove from pan. Frost with Marshmallow Frosting.

Marshmallow Frosting:

6 eggs (room temperature

1 tsp vanilla extract

1 cup confectioner's sugar

Separate the eggs and place the egg whites in an ice cold mixing bowl. Add one teaspoon of vanilla extract. Beat on high speed to start beating. Fold in a steady stream of confectioner's sugar to the egg whites until the cake forms stiff peaks. Ice your Black Velvet Cake and sprinkle with white frosted sugar.

Learn more about this author, Stacey Torres.
Click here to send this author comments or questions.