• Baking spray
  • All-purpose flour
  • 1 2/3 cups (1/2 15 ounce box or 7.5 ounce) Betty Crocker Hershey’s Chocolate Cupcake Mix
  • 1/3 cup room temperature Starbucks House Blend coffee
  • 6 tablespoons vegetable oil, divided
  • 4 eggs, divided
  • 1/2 15 ounce Betty Crocker Yellow cake mix (1 2/3 cups)
  • 1/2 cup water
  • 1/2 cup slivered almonds, finely ground
  • 1 teaspoon almond extract
  • Confectioners' sugar
  • 3 tablespoons lightly toasted sliced almonds


Preheat oven to 350 degrees F. Generously spray a 10-inch bundt pan with baking spray.

In large bowl, combine chocolate cupcake mix with the coffee, 3 tablespoons of oil and 1 egg until moistened, then mix for 2 minutes. Pour into the pan.

Squeeze the chocolate filling packet from the box into a circle in the middle of the cake, avoiding the sides. Set aside.

Combine the yellow cake mix with the water, 2 eggs, 3 tablespoons of the oil, ground almonds and almond extract until moistened, then mix for 2 minutes. Pour over the chocolate mixture.

Bake 38 to 43 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool 10 minutes on a rack. Carefully remove the sides, bottom and let cool completely. Dust with confectioners and top with almonds. Serve with Reddi-wip.

Recipe reprinted by permission of General Mills. All rights reserved.

RecID 3