Toasted Almond Cake

Name: Toasted Almond Cake
Yield: 12-16 servings
Ingredients: Oil or butter to grease the pans; 1 pkg. (16.25 oz./461 g) white cake mix; 1 cup (250 mL) almond milk; 3 egg whites; ½ tsp (2mL) almond extract; ½ cup (125 mL) evaporated milk; 1¾ cups (310 mL) dark brown sugar; 1 stick (4 oz./125 g) cold butter, cubed; ½ tsp (2 mL) almond extract; ¼ tsp (1 mL) salt; ¾ cup (175 mL) toasted sliced almonds, plus more for decorating; 2 sticks (8 oz./250g) unsalted butter, softened; ¼ cup (175 mL) reserved caramel filling

This almond scented cake is filled with caramel and almonds, then coated in a subtly sweet caramel buttercream.

Ingredients

Oil or butter to grease the pans
1 pkg. (16.25 oz./461 g) white cake mix
1 cup (250 mL) almond milk
3 egg whites
½ tsp (2mL) almond extract

½ cup (125 mL) evaporated milk
1¾ cups (310 mL) dark brown sugar
1 stick (4 oz./125 g) cold butter, cubed
½ tsp (2 mL) almond extract
¼ tsp (1 mL) salt
¾ cup (175 mL) toasted sliced almonds, plus more for decorating

2 sticks (8 oz./250g) unsalted butter, softened
¼ cup (175 mL) reserved caramel filling

Directions

Preheat the oven to 325°F (160°C). Grease two 9" (23-cm) Round Cake Pans.
Add the cake ingredients to the bowl of the Deluxe Stand Mixer. Set to BEAT for 2 minutes.
Divide the batter between the two pans, smoothing the top. Bake until lightly browned and a toothpick inserted in the center comes out clean, 25–30 minutes. Cool 10 minutes before removing the cakes from the pans to a wire rack; cool completely.
For the filling, bring the evaporated milk to a boil and pour into a small saucepan. Add the brown sugar and whisk until smooth. Add the butter, almond extract, and salt; blend until smooth and thickened.
Measure out ½ cup (125 mL) of the caramel filling and mix in the almonds. Cool the reserved caramel filling to room temperature.
When the cakes have cooled, slice a thin layer off the tops to make a flat surface. Place one cake, cut-side up on a large plate or cake stand; spread the caramel & almond filling over the top. Place the second layer, cut-side down on top of the filling.
For the frosting, placethe butter in the Stand Mixer add the reserved caramel filling and select BEAT for 2 minutes or until light and fluffy.
Starting at the top of the cake, spread the frosting over the top and sides. Decorate with additional almonds, if you’d like.

Yield:

12-16 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 500, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 50 mg, Sodium 540 mg, Carbohydrate 70 g, Fiber 1 g, Sugars 44 g (includes 15 g added sugar), Protein 5 g