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Chocolate Almond Cake with White Chocolate Mousse
Chocolate Almond Cake with White Chocolate Mousse
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Prep Time:
25 minutes
Total Time:
2 hours 10 minutes
Create delectable tunnel cakes effortlessly with a specialized pan that bakes to perfection for easy filling.
Ingredients:
  • 1/2 cup sliced almonds
  • 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
  • 2/3 cup vegetable oil
  • 3 eggs
  • 1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
  • 1 1/2 cups milk
  • 1 package (6 oz) white chocolate baking bars, chopped
  • 1/2 teaspoon almond extract
Instructions:
  • Preheat the oven to 325°F. Grease and lightly flour a 12-cup Bundt® pan and the bottom of the Bundt® Tunnel Insert or use baking spray with flour. Sprinkle almonds into the bottom of the pan.
  • Combine cake mix, water, oil, and eggs in a large bowl. Mix on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Pour the mixture over the almonds in the pan and place the tunnel insert in the center of the Bundt pan.
  • Bake for 38 to 44 minutes until a toothpick inserted near the center comes out clean. Use a sharp or serrated knife to trim any excess cake from the top of the Bundt and tunnel insert pans. Gently loosen the tunnel insert and remove it. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack, placing it tunnel side down. Let it cool completely for about 1 hour.
  • Prepare pudding mix with 1 1/2 cups milk as instructed on the box. Once the pudding is boiling, take it off the heat and blend in chopped white chocolate baking bars until melted. Mix in almond extract. Chill for about 15 minutes until mousse sets. After the cake has cooled, invert it and fill it with the mousse mixture. Place the cake filled side down on a serving plate. Dust with powdered sugar if desired. Keep refrigerated with a cover.

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