Tia Maria Chocolate Cake

• 1 c. sugar
• 1 1/2 c. all-purpose flour
• 1/2 c. cocoa
• 1 1/2 Tbsp. baking powder
• 1/4 tsp. salt
• 1/4 c. powdered almonds
• 1 c. soft, unsalted butter
• 1 c. milk
• 2 Tbsp. Tia Maria
• 2 egg yolks
• 2 whole eggs
• 3 egg whites, beaten stiff

1. Lightly oil Bundt mold and set aside.
2. Sift granulated sugar, flour, cocoa, baking powder, salt and powdered almonds into bowl of mixer.
3. Using dough hook, mix at low speed 2 minutes.
4. Add butter to bowl.
5. Continue to mix at medium speed until well mixed. Reduce speed to low.
6. Add Tia Maria and blend for 1 minute.
7. At medium speed, add yolks and whole eggs; beat for 5 minutes.
8. Using a spatula, fold in stiff egg whites until mixed well.
9. Pour into mold.
10. Cool for 40 minutes at 350u0b0 until knife inserted comes out clean.

sugar, flour, cocoa, baking powder, salt, powdered almonds, soft, milk, tia maria, egg yolks, eggs, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974410 (may not work)