Caramel Almond Poke Cake

Name: Caramel Almond Poke Cake
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 18
Cuisine: Global
Ingredients: 177 milliliters unblanched whole almonds, coarsely chopped, toasted; 59 milliliters butter or margarine; 237 milliliters packed dark brown sugar; 4 eggs; 2 boxes Betty Crocker® pound cake mix; 397 grams can sweetened condensed milk (not evaporated); 1 teaspoon vanilla; 79 milliliters Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container); 315 milliliters water or milk; 473 milliliters whipping cream

Caramel Almond Poke Cake might be just the dessert you are searching for. One serving contains 298 calories, 5g of protein, and 19g of fat. This gluten free recipe serves 18. If you have unblanched almonds, water, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Heat oven to 350°F. Grease 13x9-inch pan with shortening. Make cake mix as directed on box, using water, 1/2 cup butter and the eggs.

Ingredients you will need

Shortening

Cake Mix

Butter

Water

Egg

Equipment you will use

Oven

Frying Pan

Spread batter evenly in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

In 2-quart saucepan, heat whipping cream, brown sugar and 1/4 cup butter to boiling over medium-high heat. Reduce heat to medium; simmer uncovered about 15 minutes, stirring frequently, until thickened.

Ingredients you will need

Whipping Cream