This coffee cake will be a hit with all chocolate lovers!
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Cake
12 cup Land O Lakes® Margarine, softened
12 cup sugar
1 teaspoon almond extract
2 cups all-purpose flour
1 12 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
Filling
1 cup semi-sweet chocolate chips
12 cup toffee bits
14 cup sliced almonds
Topping
3 tablespoons sliced almonds
2 tablespoons toffee bits
2 tablespoons powdered sugar, if desired
*Substitute Land O Lakes® Butter.
STEP 1
Heat oven to 350°F. Grease 9-inch round cake pan; set aside.
STEP 2
Combine margarine, sugar and almond extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add flour, baking powder and baking soda alternatively with sour cream, beating at low speed until well mixed.
STEP 3
Spread half of batter into prepared pan. Sprinkle all filling ingredients evenly over batter. Spoon remaining batter over filling; carefully spread to cover. Sprinkle all topping ingredients except powdered sugar over batter.
STEP 4
Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Serve warm or cool. Sprinkle with powdered sugar just before serving, if desired.
Toffee bits are available in the baking section of the supermarket.
Baking with margarine produces moist cakes and chewy cookies. For consistent high quality results, remember to use margarine (80% fat), not a spread product.
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