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This is the cake I always make for Ladies Auxiliary meetings and Church meetings. It's good with a cup of coffee or tea!


  • 3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks/8 oz/226g) butter
  • 2 1/2 cups granulated sugar
  • 1/2 cup (1/2 of an 8-oz. can) almond paste, crumbled (NOT marzipan-I use Solo brand)
  • 1/2 teaspoon almond or vanilla extract
  • 6 large eggs
  • 1 container (8 oz.) dairy sour cream
  • 2 cups (12-oz. pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels
  • Garnish:
  • Nestle Toll House Semi-Sweet Chocolate Morsels
  • Glaze:
  • 1 cup sifted powdered sugar
  • 4 teaspoons Amaretto or milk


  • Preheat oven to 325°F (160 C).
  • Lightly grease and flour 12-cup Bundt pan.
  • Combine flour, baking powder, baking soda and salt in medium bowl.
  • Beat butter, granulated sugar, almond paste and almond extract in large mixer bowl on medium speed until mixture is light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Gradually beat in flour mixture alternately with sour cream.
  • Stir in morsels.
  • Pour batter into prepared Bundt pan.
  • Bake for 1 hour 25 minutes or until wooden pick inserted near center comes out clean.
  • Cool in pan on wire rack for 15 minutes; invert onto wire rack to cool completely.
  • To make glaze, combine sifted powdered sugar and amaretto or milk in small bowl; stir.
  • Add enough additional amaretto or milk to make glazing consistency.
  • Drizzle top with Amaretto Glaze.
  • Garnish with morsels, if desired.

Categories: Cake  Dessert 
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