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| Caramel-Almond Poke Cake submitted by Mom Johnson |
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Description
This is not a cake for dieters, but really good!
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Directions
Heat oven to 350 degrees. Grease 13x9 inch pan. Make cake as directed on the box but using water, 1/2 cup butter and the 4 eggs. Spread the batter evenly in the pan and bake about 45 minutes or until done. Cool in pan on a rack for 30 minutes.
In a 2 quart saucepan, heat the whipping cream, brown sugar and 1/4 cup butter to boiling over medium heat. Reduce heat and simmer uncovered for 15 minutes, stirring frequently until thickened. Remove from heat and stir in the vanilla. Cool slightly.
Poke warm cake every inch with a wooden-handled spoon. Slowly pour the sweetened condensed milk over the cake and let it stand until most of the milk has been absorbed. Slowly drizzle most of the caramel sauce, pressing lightly into the holes. Sprinkle the cake top with the chopped almonds. Drizzle the rest of the caramel sauce.
I'm not telling how many calories are in this!
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Printable Version
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Ingredients
 2 boxes pound cake mix
1 1/3 cups water
1/2 cup softened butter
4 eggs
2 cups whipping cream
1 cup packed dark brown sugar
1/4 cup butter
1 tsp. vanilla
1 can (14 oz.) sweetened condensed milk (not evaporated)
3/4 cup unblanched whole almonds, coarsely chopped, toasted
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