Chocolate Almond Ripple Cake

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choc-almond-ripplecake
For the Almond Ripple:
½ cup sliced almonds
½ cup almond paste
¼ cup sugar
1 egg
4 tablespoons margarine, at room temperature

For the Cake:
2-1/3 cups cake flour
2 teaspoons baking powder
¾ 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

Make the almond ripple: In a food processor, blend all the ingredients together until smooth. Cover and refrigerate.

Make the cake: Preheat oven to 350 degrees. Beat margarine and sugar together. Beat in eggs and vanilla. Add dry ingredients alternately with non-dairy creamer, beginning and ending with the dry ingredients. Pour half the batter into greased Bundt pan. Remove almond ripple and being careful not to touch the sides of the pan spoon it evenly over batter. Cover with remaining batter and bake for 60 to 70 minutes. Cook in pan 20 minutes before removing to wire rack to finish cooling.

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