caramel - almond poke cake
From "Best Ever Fall Baking" Betty Crocker recipe book..I haven't made this yet, it's on my to do list. Looks darn good..
prep time
30 Min
cook time
45 Min
method
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yield
18 serving(s)
Ingredients
- 2 boxes betty crocker pound cake mix
- 1 1/3 cups water or milk
- 1/2 cup butter or margarine, softened
- 4 - eggs
- 2 cups whipping cream
- 1 cup packed dark brown sugar
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 1 can sweetened condensed milk
- 3/4 cup unblanched whole almonds, coarsely chopped, toasted
- 1/3 cup betty crocker, rich and creamy vanilla frosting
How To Make caramel - almond poke cake
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Step 1Heat oven to 350. Grease a 9x13- inch pan with shortening. Make cake mix as directed on box, using water 1/2 cup 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.
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Step 2In 2-quart saucepan, heat whipping cream, brown sugar and 1/4 cup butter, Reduce heat to medium; simmer uncovered about 15 minutes,stirring frequently, until thickened. Remove from heat; stir in vanilla. Cool slightly
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Step 3Poke warm cake every inch with the 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 three rows.
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Step 4I would probably make my own frosting for this..but sounds really good..
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