30
RECIPES
Chocolate Almond Pound Cake
Preset 7, Bake
1 package (18.25 ounces) double chocolate muffin mix
1 cup water
1 egg
1/2 teaspoon almond extract
Glaze:
1/2 cup sifted confectioners’ sugar
1/2 teaspoon almond extract
2 to 3 teaspoons milk
1/4 cup sliced almonds, toasted
Line the bottom of 9 x 5-inch loaf pan with parchment paper or wax paper. Grease
and flour paper.
Combine muffin mix, water, egg, and almond extract, stirring just until moistened.
Spoon the batter into prepared pan. Place in slow cooker.
Cover and cook on Preset 7 Bake (High 3 hours).
Allow to stand 10 minutes, then turn out of pan. Allow to cool completely on wire
rack.
Combine confectioner’s sugar, almond extract and milk; stir until smooth. Drizzle
over cake, then sprinkle with toasted almonds.
Makes 10 to 12 servings.
Tip: To toast almonds, preheat oven to 350° F. Spread almonds in a single layer in a
baking pan. Bake 5 to 7 minutes or until toasted.
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169200-IM-EN-07.indd 30 08.06.2009 10:53:53
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