Ingredients
- 2boxes (16 oz) Betty Crocker™ Pound Cake Mix
- 1 1/3cups water or milk
- 1/2cup butter or margarine, softened
- 4eggs
- 2cups whipping cream
- 1cup packed dark brown sugar
- 1/4cup butter or margarine
- 1teaspoon vanilla
- 1can (14 oz) sweetened condensed milk (not evaporated)
- 3/4cup unblanched whole almonds, coarsely chopped, toasted
- 1/3cup from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Direction
- Heat oven to 350°F. Grease 13×9-inch pan with shortening. Make cake mix as directed on box, using water, 1/2 cup butter and the eggs. Spread batter evenly in pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
- 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. Remove from heat; stir in vanilla. Cool slightly.
- Poke warm cake every inch with handle of wooden spoon. Slowly pour condensed milk over cake. Let stand until milk has been absorbed into cake, about 5 minutes. Slowly drizzle with most of caramel sauce, pressing slightly into holes. Sprinkle with almonds. Drizzle with remaining caramel sauce. Cool completely. In small microwavable bowl, microwave frosting on High 10 to 15 seconds. Drizzle over cake. Cut into 6 rows by 3 rows.
