Caramel Almond Butter Cake
1 box (18 ½ oz.) Hill Country Fare Butter Recipe Moist Cake Mi
3 H-E-B Extra Large Eggs
1 stick H-E-B Butter
⅓ c. H-E-B Sugar
⅔ c. Hill Country Fare Natural Sliced Almonds
1 container (8 oz.) mascarpone cheese
1 tsp. H-E-B Baker's Scoop Two Fold Pure Vanilla Extract
¼ c. H-E-B Sugar
1 container (16 oz.) Hill Country Fare Dessert Topping, regular, extr
a creamy, or fat free
½ c. H-E-B Sabor Tradicional Cajeta Quemada (Milk Caramel Sprea
Prepare cake according to package directions and bake in two 8-inch ca
ke pans. Cool and slice each layer horizontally to make four layers to
Combine sugar and sliced almonds in a heavy skillet over medium-high h
eat and stir for 3 to 4 minutes, until sugar melts and glazes almonds.
Immediately spread glazed almonds on a sheet of foil and cool. Break
glazed almonds apart when cool.
Place the mascarpone cheese in a large mixing bowl. Using an electric
mixer on high speed, beat the cheese until light and fluffy (about 1 m
inute). Add vanilla and sugar, then beat on medium speed for 1 more mi
nute. With a spatula or large spoon, fold thawed dessert topping into
the whipped mascarpone cheese mixture.
Place one layer of the cake on a platter and spoon 1 cup of the whippe
d mixture over it. Sprinkle with ¼ cup of glazed almonds. Drizzle
2 tablespoons of the cajeta over the almonds and add another cake lay
er. Repeat, ending with whipped mixture, glazed almonds, and cajeta.