Page 372 - Chocolate Cake Doctor
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354 C O O K I E S , B A R S , A N D B R O W N I E S
ALMOND CHOCOLATE CHIP P
ALMOND CHOCOLATE CHI
FUDGE SNOWTOPS S
FUDGE SNOWTOP
hen I tasted the Fudge 1 package (18.25 ounces) plain devil’s food
Snowtops (page 352), I cake mix
2 large eggs
immediately blurted out,
3
1 ⁄4 cups thawed frozen whipped topping
“These are incredible,” then won- 1 ⁄2 teaspoon pure almond extract
dered how they would taste with 1 ⁄4 cup miniature chocolate chips
1 ⁄4 cup finely chopped almonds
lots of almond flavor. So it goes with
1 ⁄2 cup confectioners’ sugar, sifted
recipe testing—you’re constantly on
the lookout for another successful 1. Place the cake mix, eggs, whipped top-
ping, and almond extract in a large mixing
variation. The addition of almond
bowl. Blend with an electric mixer on low
extract, finely chopped almonds, speed for 30 seconds. Stop the machine
and miniature and scrape down the sides of the bowl
with a rubber spatula. Increase the mixer
chocolate
speed to medium and beat 1 to 2 minutes
chips more, or until the dough is smooth and
thick. Fold in the chocolate chips and
turns the
chopped almonds until well incorporated.
plain Snowtop Cover the bowl with plastic wrap and
place it in the refrigerator to chill for 30
into a party atop a Snowtop!
minutes.
2. Place a rack in the center of the oven
MAKES: 5 DOZEN 2-INCH COOKIES
and preheat the oven to 350°F. Set aside
PREPARATION TIME: 5 MINUTES two ungreased cookie sheets.
BAKING TIME: 10 TO 12 MINUTES
3. Spoon the confectioners’ sugar into a
