RECIPES
Chocolate Almond Pound Cake
Preset 7, Bake
1package (18.25 ounces) double chocolate muffin mix
1cup water
1egg
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
•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.
30
