CASHEW LOVER'S CAKE
Wow a crowd with a layered torte filled and topped with a rich caramel mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 15x10x1-inch pan.
- Reserve 2/3 cup cashews for garnish. Place remaining cashews in food processor or blender; cover and process until finely ground.
- Make cake batter as directed on box. Stir in ground cashews. Pour into pan.
- Bake 18 to 23 minutes (20 to 27 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Cut cake crosswise into 3 pieces; freeze pieces in pan 1 hour.
- In medium bowl, beat cream cheese and butterscotch caramel topping on low speed until well blended. Gradually beat in whipping cream on low speed. Beat on high speed about 4 minutes or until mixture thickens and soft peaks form.
- Remove 1 cake piece from pan, using wide spatula; place on serving plate. Spread 3/4 cup caramel mixture over cake piece. Top with second cake piece; spread with 3/4 cup caramel mixture. Top with third cake piece. Frost sides and top of cake with remaining caramel mixture. Sprinkle reserved whole cashews over top of cake. Cover; refrigerate about 1 hour or until ready to serve. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 19 g, TransFat 0 g
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Khall Khall
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Gabriel Jimenez
[email protected]I'm allergic to cashews, so I substituted almond flour in this recipe. The cake turned out great and I couldn't even tell that it was made with almond flour.
Sany 92
[email protected]I had some trouble finding cashew flour, but I eventually found it at a specialty grocery store. The cake turned out great and was worth the effort to find the flour.
XPerglowX
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Muwonge Vicent
[email protected]I'm not a huge fan of cashews, but I really enjoyed this cake. It's not too sweet and the cashew flavor is not overpowering. I would definitely make it again.
CarrieAnn Findlay
[email protected]This cake is delicious! The cashew flavor is subtle and the cake is moist and fluffy. I will definitely be making this again.
xmarvelousx9
[email protected]I love this cake! It's so moist and flavorful. I've made it several times and it's always a crowd-pleaser.
valentino hutchens
[email protected]This recipe is a keeper! The cake turned out perfectly and it was a huge hit with my family. Thank you for sharing!
Sundar Reule
[email protected]This cake is amazing! It's so easy to make and it tastes like it came from a bakery. I'll be making this again and again.
Ming Wong
[email protected]I've tried many cashew cakes before, but this one is by far the best. The flavor is perfectly balanced and the cake is so moist and fluffy. I highly recommend this recipe!
Muhammad OsmanGani
[email protected]This cake was a hit at my party! Everyone loved the rich, creamy cashew flavor and the moist, tender texture. I will definitely be making this again.