Caramel Almond Cake
Prep Time:
15 Minutes
Total Time: 1 Hour
3 Minutes
Servings: 16
Treat your family with this nutty caramelised cake that’s made using Betty Crocker® cake mix and vanilla frosting – perfect dessert for a crowd.
All You Need Is ...
- 2 boxes 2 boxes Betty Crocker® pound cake mix
- 325 ml water or milk
- 110 grams butter or margarine, softened
- 4 eggs
- 500 ml whipping cream
- 200 grams dark brown sugar
- 60 grams butter or margarine
- 1 teaspoon vanilla
- 1 can (400 grams) sweetened condensed milk (not evaporated)
- 75 grams unblanched whole almonds, coarsely chopped, toasted
- 75 grams Betty Crocker® Premium vanilla frosting
Betty's Easy Steps
- Heat oven to 180°C. Grease 13x23cm pan with shortening. Make cake mix as directed on box, using water, butter and the eggs. Spread batter evenly in pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
- In 2-liter saucepan, heat whipping cream, brown sugar and butter to boiling over medium-high heat. Reduce heat to medium; simmer uncovered about 15 minutes, stirring frequently, until thickened. Remove from heat; stir in vanilla. Cool slightly.
- Poke warm cake evenly with handle of wooden spoon. Slowly pour condensed milk over cake. Let stand until milk has been absorbed into cake, about 5 minutes. Slowly drizzle with most of caramel sauce, pressing slightly into holes. Sprinkle with almonds. Drizzle with remaining caramel sauce.
- Cool completely. In small microwavable bowl, microwave frosting on High 10 to 15 seconds. Drizzle over cake. Cut into 6 rows by 3 rows.
