Prep Time 40m
Cook Time 20m
Ready Time 120m
Yield 12 servings

  • 4 large eggs, separated
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup finely chopped toasted almonds*
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup milk
  • 2 (1 oz.) squares semi-sweet chocolate, chopped
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon almond extract
Preparation Directions
  • Step 1Heat oven to 350ºF. Line 2 (8- or 9-inch) round cake pans with wax paper.
  • Step 2Beat egg whites in small bowl until soft peaks form; set aside.
  • Step 3Beat butter and granulated sugar until fluffy in large bowl. Add egg yolks, vanilla and almond extracts; mix well.
  • Step 4Combine almonds, flour, cocoa, baking powder and baking soda in medium bowl; add alternately with milk to butter mixture, beating well after each addition. Fold in beaten egg whites. Pour into prepared pans.
  • Step 5Bake 18 to 20 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
  • Step 6Cut each cake layer in half horizontally; fill and frost with Chocolate Almond Frosting. Garnish as desired.
  • Step 1Melt chocolate with sweetened condensed milk in heavy saucepan over low heat. Cook and stir until mixture thickens, about 10 minutes. Remove from heat; cool 10 minutes. Stir in almond extract; cool. (Makes about 1 1/2 cups.)
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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