Burnt Almond Cake
- Number of Servings: 12
Ingredients
* 1 (1 lb. 2.25-oz.) pkg. pudding-included yellow cake mix* 1 ¼ c. water * ¼ c. oil* 1 tsp. vanilla extract* 3 eggs* 1 ¼ c. firmly packed brown sugar* 1 c. butter* 2 c. sliced almonds* 1 c. powdered sugar
1. Heat oven to 350ºF. Grease and lightly flour 13×9-inch pan. In large bowl, combine cake mix, water, oil, almond extract and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into greased and floured pan.
2. Bake at 350ºF for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
3. Meanwhile, in medium saucepan, combine brown sugar and butter; melt over low heat, stirring constantly. Stir in almonds. Spread evenly over cake.
4. Broil 4 to 6 inches from heat for 1 to 2 minutes or until bubbly and golden brown. Cut into squares while still warm. Cool 1 hour or until completely cooled.
High Altitude (Above 3,500 feet): Add ⅓ c. flour to dry cake mix. Bake as directed above.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user STANGRSR65.
2. Bake at 350ºF for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
3. Meanwhile, in medium saucepan, combine brown sugar and butter; melt over low heat, stirring constantly. Stir in almonds. Spread evenly over cake.
4. Broil 4 to 6 inches from heat for 1 to 2 minutes or until bubbly and golden brown. Cut into squares while still warm. Cool 1 hour or until completely cooled.
High Altitude (Above 3,500 feet): Add ⅓ c. flour to dry cake mix. Bake as directed above.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user STANGRSR65.
Nutritional Info Amount Per Serving
- Calories: 582.0
- Total Fat: 31.7 g
- Cholesterol: 93.8 mg
- Sodium: 414.4 mg
- Total Carbs: 70.6 g
- Dietary Fiber: 1.9 g
- Protein: 7.1 g
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