Chocolate Almond Ripple Cake

• For the:Almond Ripple:
• : 
• 1/2 cup:sliced almonds
• 1/4 cup:almond paste
• 1/4 cup:sugar
• 1 :egg
• 4 tablespoons margarine, at:room temperature
• : 
• For:the Cake:
• : 
• 2-1/3 cups:cake flour
• 2 teaspoons:baking powder
• 3/4 cup:cocoa
• 1-1/4 cups (2-1/2 sticks) margarine, at:room temperature
• 2 cups:sugar
• 3 :eggs
• 1 teaspoon:vanilla
• 1 cup:non-dairy creamer

Preparation

1. For the Almond Ripple: In a food processor, blend all the ingredients until smooth. Cover and refrigerate.
2. For the cake: Preheat oven to 350 degrees.
3. Cream together margarine and sugar. Beat in eggs and vanilla.
4. Add dry ingredients alternately with non-dairy creamer, beginning and ending with dry ingredients.
5. Pour half the batter into greased bundt pan. Remove almond ripple and carefully spoon it evenly over batter, being careful not to touch the sides of the pan.
6. Cover with remaining batter and bake for 60 to 70 minutes. Cool in pan 20 minutes before removing to wire rack to finish cooling.

Contributed by: GourmetKosherCooking.com