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Ingredients
- 1/4 c. almonds
- 3 eggs
- 16 oz sour cream
- 1 pkg devil's food cake mix
- 6 oz semi sweet chocolate chips
- 2 tsp cinnamon
- 1 tbsp sugar
- 12 oz cool whip
Details
Preparation
Step 1
1. Spritz fluted pan
2. Chop almonds
3. Whisk eggs and sour cream
4. Add cake mix, almonds, half of chocolate chips, and 1 ½ tsp cinnamon
5. Spread into pan
6. Microwave 11-14 minutes
7. Cool 10 minutes
8. Remove from pan and let cool 20 minutes
9. Sprinkle with cinnamon and sugar
10. Combine 4 oz cool whip and 3 oz choc. Chips - melt for 15-30 sec.
11. Drizzle over cake
12. Garnish with cool whip and or strawberries.
Brush Stoneware Fluted Pan with vegetable oil using Pastry Brush. In Classic Batter Bowl, combine eggs and oil using 10" Whisk; whisk until smooth. Add pie filling and cake mix; mix with Mix 'N Scraper until thoroughly blended, about 1 minute. Pour batter into pan, spreading evenly. Microwave on HIGH 14 minutes or until Cake Tester inserted near center comes out clean. Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan using Skinny Scraper; invert onto serving plate. Let cool 5 minutes. Sprinkle with
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