1 (18 ¼ oz) package devil's food cake mix
2 tbsp cake flour
1 cup finely ground Almond ROCA®
½ cup water
½ cup vegetable oil
ROCA® Chocolate Buttercream Frosting
Yields: Approx. 3 cups of icing. Double the batch when using a layered cake.
½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine, softened
¾ cup cocoa or three 1 oz. unsweetened chocolate squares, melted
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons Almond ROCA® Cream
Preheat oven to 350°F.
Grease 2 9-inch round cake pans.
Dust with flour and tap out the excess; set pans aside.
Place the cake mix, cake flour, half of the finely ground Almond ROCA®, water, oil, and eggs in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Stop and scrape down the sides of the bowl.
On medium low speed, continue to blend for 2-3 minutes more.
The batter will be very thick and should look well combined.
Pour batter into prepared pans and smooth it out.
Bake for 27-32 minutes (or until a toothpick inserted in the center comes out clean)
Allow to cool in the pans on a wire rack for 20 minutes.
Now is the time to start preparing your frosting.
Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
When the cake layers are completely cool, cut layers in half and frost.
In large bowl, cream shortening and butter with electric mixer.
Add cocoa and 1 tablespoon Almond ROCA® Cream.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
Add remaining Almond ROCA® Cream 1 tablespoon at a time and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.