I had a can of Solo Cake and Pastry filling, and on that can was a recipe. The recipe was for almond cake. I've had this can for a really long time, and it expires in September 2013, so I decided to use it. My mom and I made this recipe together and the results were delicious. The cake was so soft, and it was a bit sweet but it was yummy. I've had this swirl pan/mold hanging around on the shelves and decided it would be cool to use it for an almond cake. As you can see the swirls cake out great, don't the swirls look neat? Happy eating!
Preheat oven to 350 degrees Fahrenheit
Bake for 50-55 minutes
Serves 10-12 Solo Almond Cake
Ingredients:
1 cup butter, softened
1 cup granulated sugar
3 eggs
1 can Solo Almond filling
2 1/4 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
Preheat the oven to 350 and grease and flour a Bundt or swirl pan. Cream the butter and granulated sugar until fluffy with an electric mixer. Add the eggs 1 at a time, beating well. Beat in the almond filling until well blended. Stir in half of the milk and then 1 1/4 cup flour. Stir in the other half of milk and add the rest of the flour, beat well. Add the baking powder and salt, mix well. Spread evenly into the prepared pan(s) and bake for about 50-55 minutes or until the cake tester comes out clean. Cool completely before cutting.
Notes:
This recipe does not belong to me it belongs to Solo Cake and Pastry filling company
If you are using a swirl pan, the cake will take longer to bake
Add a tweak less sugar if you don't want it too sugary
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