Dessert

Black Currant Filled Almond Poundcakes is for Dessert.

Black Currant Filled Almond Poundcakes takes 30 minutes to prepare.

Black Currant Filled Almond Poundcakes takes 20 minutes to cook.

Black Currant Filled Almond Poundcakes makes 12 servings.

The ingredients for Black Currant Filled Almond Poundcakes are:

Poundcakes:
1/2 box Dr. Oetker organic vanilla cake mix
1-1/2 eggs, beaten
1/4 c. plain fat free yogurt
1/3 c. almond milk (or other milk)
1 tsp. almond extract
4 T. black currant preserves (or other flavor as it suits you)


Frosting:
4 oz. cream cheese
2 T. butter
1 c. powdered sugar
1/2 tsp. almond extract

Here is how you make Black Currant Filled Almond Poundcakes:

To make the poundcakes:Beat eggs, yogurt, milk and almond extract into cake mix at medium high speed. Scrape bowl down and beat for 2 minutes at medium high. Scrape bowl again and beat another 2 minutes at medium high. Batter will appear quite runny. Line 12 muffin cups with papers. Fill each cup halfway, then add 1 tsp. black currant preserves. Fill muffin cups the rest of the way (so they're about 2/3 full total). Bake cakes at 350 deg. F for 15-20 minutes. Cool on wire rack. To make the frosting:Beat cream cheese, butter, and almond extract till smooth. Slowly beat in powdered sugar till all is incorporated. Beat frosting on high for 2 minutes, till fluffy and glossy. Spoon into a plastic baggie (or proper icing bag), snip a corner off, and frost cakes. Number of Servings: 12Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Black Currant Filled Almond Poundcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 177.7

• Total Fat: 5.9 g
• Cholesterol: 42.0 mg
• Sodium: 197.7 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 0.2 g
• Protein: 2.3 g