Need a cake that's all dressed up to party? Try this caramel-soaked poke cake frosted with creamy COOL WHIP and decked out with pretty crushed candy.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
3/4 cup PLANTERS Slivered Almonds, toasted, ground
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 cup milk
3/4 cup caramel ice cream topping
2 cups thawed COOL WHIP Whipped Topping, divided
1 roll (11 pieces) ring-shaped hard candies, crushed
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Let's Make It
Heat oven to 350°F.
Prepare cake batter as directed on package; stir in nuts. Pour into 2 greased and floured 9-inch round pans. Bake 26 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans.
Mix sour cream and milk until blended. Stir in caramel topping. Poke holes in warm cake layers with wooden skewer. Place 1 cake layer on plate; top with half the sour cream mixture. Spread with 1/4 cup COOL WHIP; cover with remaining cake layer. Drizzle with remaining sour cream mixture. Refrigerate 1 hour.
Frost top and side of cake with remaining COOL WHIP. Decorate with crushed candies.
How to Grind Nuts
To grind nuts, blend them in a blender or food processor until finely ground.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. Oven toast at 350°F for 10 to 15 min. or until golden brown, stirring occasionally. Or, cook on the stovetop in a skillet on medium heat until golden brown, stirring frequently.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.