PINK ALMOND PARTY CAKE

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Pink Almond Party Cake image

Party time! Make a pretty pink cake with a kiss of almond flavor.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 teaspoons almond extract
6 drops red food color
4 oz vanilla-flavored candy coating (almond bark), chopped
2 teaspoons vegetable oil
Red food color
1/2 cup butter or margarine, softened
1/4 cup shortening
1 teaspoon almond extract
4 cups powdered sugar
4 to 5 tablespoons milk

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake and cool as directed on box for 9- or 8-inch rounds.
  • Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
  • Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
  • In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
  • Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
  • Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.

Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 61 g, TransFat 1 g

Eliza Joyner
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This is the best Pink Almond Party Cake recipe I've ever tried. It's so moist and flavorful, and the frosting is to die for.


Zafar786 Iqbal
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This cake is so easy to make and it always turns out perfect. I've made it for birthdays, parties, and even just for a snack.


Minhal Memon
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I would definitely recommend this recipe to anyone who loves almond cake.


Md Mosharof Hossen
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This recipe is a keeper! The cake was so moist and the frosting was the perfect balance of sweet and tart.


beth patterson
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I've made this cake several times and it's always a hit. It's so moist and flavorful.


Manojkr Kathmandu1
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This cake is perfect for any occasion. It's easy to make and always a crowd-pleaser.


Malik hassan
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I was disappointed with this recipe. The cake was dry and the frosting was too runny.


Vuyelwa Luddiah Ncongwane
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I made this cake for my daughter's birthday and she loved it! It was so pretty and festive.


Jayson Naidoo
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This is the best almond cake I've ever had! The texture was perfect and the flavor was amazing.


Aminu Mamuda
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The cake was delicious, but the frosting was a little too sweet for my taste. I would recommend using less sugar in the frosting.


Moksedul Mirdah
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I'm not a big baker, but this recipe was easy to follow and the cake turned out great! My friends loved it.


ii iii
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This cake was a hit at my party! It was so moist and flavorful, and the frosting was the perfect amount of sweetness. I will definitely be making this again.