Caramel Almond Butter Cake
1 box (18 ½ oz.) Hill Country Fare Butter Recipe Moist Cake Mix
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, extra creamy, or fat fre
½ c. H-E-B Sabor Tradicional Cajeta Quemada (Milk Caramel Spread)
Prepare cake according to package directions and bake in two 8-inch cake pans. Cool and sl
ice each layer horizontally to make four layers total.
Combine sugar and sliced almonds in a heavy skillet over medium-high heat and stir for 3 t
o 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 minute). Add vanilla and sugar, then beat
on medium speed for 1 more minute. With a spatula or large spoon, fold thawed dessert top
ping into the whipped mascarpone cheese mixture.
Place one layer of the cake on a platter and spoon 1 cup of the whipped mixture over it. S
prinkle with ¼ cup of glazed almonds. Drizzle 2 tablespoons of the cajeta over the al
monds and add another cake layer. Repeat, ending with whipped mixture, glazed almonds, and