Caramel Almond Butter Cake

Prep Time:
15 minutes
Cook Time:
35 minutes
Makes:
10 servings
Source

My H-E-B Texas Life Magazine

Ingredients

*Cake:,

1box (18 ½ oz.) Hill Country Fare Butter Recipe Moist Cake Mix,

3H-E-B Extra Large Eggs,

1 stickH-E-B Butter,

*Filling:,

⅓c.H-E-B Sugar,

⅔c.Hill Country Fare Natural Sliced Almonds,

1container (8 oz.)mascarpone cheese,

1tsp.H-E-B Baker's Scoop Two Fold Pure Vanilla Extract,

¼c.H-E-B Sugar,

1container (16 oz.) Hill Country Fare Dessert Topping, regular, extra creamy, or fat free,

½c.H-E-B Sabor Tradicional Cajeta Quemada (Milk Caramel Spread),

Directions

1Prepare cake according to package directions and bake in two 8-inch cake pans. Cool and slice each layer horizontally to make four layers total.

2Combine sugar and sliced almonds in a heavy skillet over medium-high heat 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.

3Place 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 topping into the whipped mascarpone cheese mixture.

4Place one layer of the cake on a platter and spoon 1 cup of the whipped mixture over it. Sprinkle with ¼ cup of glazed almonds. Drizzle 2 tablespoons of the cajeta over the almonds and add another cake layer. Repeat, ending with whipped mixture, glazed almonds, and cajeta.

Nutritional Information

No Nutritional Information Available

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