Chocolate Almond Pound Cake - GE 169200 Owner's Manual

1 package (18.25 ounces) double chocolate muffin mix
1 cup water
1 egg
1/2 teaspoon almond extract
Glaze:
1/2 cup sifted confectioners' sugar
1/2 teaspoon almond extract
2 to 3 teaspoons milk
1/4 cup sliced almonds, toasted
• line the bottom of 9 x 5-inch loaf pan with parchment paper or wax paper. Grease
and flour paper.
• Combine muffin mix, water, egg, and almond extract, stirring just until moistened.
Spoon the batter into prepared pan. Place in slow cooker.
• Cover and cook on Preset 7 Bake (high 3 hours).
• Allow to stand 10 minutes, then turn out of pan. Allow to cool completely on wire
rack.
• Combine confectioner's sugar, almond extract and milk; stir until smooth. Drizzle
over cake, then sprinkle with toasted almonds.
Makes 10 to 12 servings.
Tip: To toast almonds, preheat oven to 350° F. Spread almonds in a single layer in a
baking pan. Bake 5 to 7 minutes or until toasted.
RECIPES

Chocolate Almond Pound Cake

Preset 7, Bake
30