Ingredients
1 package chocolate cake mix (regular size)1 can (8 ounces) almond paste1/2 cup butter, softened1/2 cup heavy whipping cream2 cups semisweet chocolate chips1 cup sour creamDash salt1/2 cup sliced almonds, toasted
Preparation
Prepare and bake cakes according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling over bottom layers. Replace top layers.
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.
