Sometimes you can also find this incredibly easy yet spectacular dessert from the magazine. It is absolutely gorgeous on a buffet table.

Ingredients: (Yield: 2 cakes of 8 servings each)

• 1 package (18 ¼ ounces) chocolate cake mix
• 1 can (8 ounces) almond paste
• ½ cup butter, softened
• ½ cup heavy whipping cream
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup (8 ounces) sour cream
• Dash of salt
• ½ cup sliced almonds, toasted

Method:

Prepare and bake cakes according to package directions, using two greased 9-in round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For filling, in a small bowl, beat almond paste and butter until smooth. Gradually beat in cream until fluffy. Cut each cake horizontally in half; spread filling oer bottom layers. Replace top layers.

In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in sour cream and salt. Spread over the top of each cake. Sprinkle with almonds. Refrigerate leftovers.