Chocolate chip amaretto cake

Ingredients

·      7 oz almond paste (not marzipan)

·      1 1/2 cups granulated sugar

·      3/4 cup butter, room temperature

·      5 eggs

·      1/4 cup International Delight Amaretto Coffee Creamer

·      2 1/2 cups all-purpose flour

·      1 teaspoon baking powder

·      1/4 teaspoon baking soda

·      1/2 teaspoon salt

·      1 cup Greek Yogurt

·      3/4 cup mini chocolate chips

Icing 

·      1 1/2 cups powdered sugar

·      1/4 teaspoon almond extract

·      few drops of water

·      chocolate flakes

Instructions

1.    Preheat oven to 325 degrees F. Grease a 12 cup bundt pan with baking spray. Set aside.

2.    In food processor with knife blade attached, pulse almond paste and sugar until finely ground. Transfer the almond sugar to mixing bowl. Add the butter.

3.    With the paddle attachment on, turn the mixer on to medium-high speed and beat for 5 minutes or until pale and fluffy.

4.    Lower the mixer's speed and one by one, beat in the eggs and gradually pour in the amaretto creamer until incorporated.

5.    With a spatula, scrape the sides on the bowl.

6.    With the mixer of its lowest speed, gently fold in the baking powder, baking soda, salt followed by the flour alternately with the Greek yogurt and beat until batter is smooth.

7.    With a spatula, fold in the chocolate chips

8.    Spoon batter into the prepared pan.

9.    Bake 1 hour to 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes, then invert onto rack and cool completely.

10. Once the cake is completely cooled, make the icing.

11. Mix the powdered sugar with the almond extract and a few drops of water until it makes a pourable icing. Drizzle over the cake and sprinkle with chocolate flakes.