Toasted Almond Cake with Caramel Frosting

Okay, this is kind of long. But that is only because I took a lot of step-by-step pictures. Again, I got this from BC. I think I'll begin trying other things, but it was a nice run. My favorite was the Chocolate Penuche Cupcakes. Here I took their Toasted Almond Cupcakes and made a cake instead. 

You will need:

1 box of white cake mix

1 1/2 cups sliced Almonds

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1 teaspoon almond extract

1/2 cup butter

1 cup packed brown sugar

1/4 cup milk

2 cups powdered sugar

Step 1: Heat oven to 350 degrees

Step 2: Place the 1 1/2 cup of sliced almonds in a  pan

Step 3: Bake the almonds, stirring occasionally, for 6 to 10 minutes

Step 4: Cool sliced almonds for 15 minutes. Reserve 1 cup of almonds for garnish

Step 5: In a blinder or food processor, grind the remaining 1/2 cup of almonds until finely ground

Step 6: Make cake batter according to box, fold in ground almonds

Step 7: Place batter into cake pan... I use two 6 inch cake pans, just in case something happens to one of the cakes

Step 8: Cook cakes as directed... when time is up stick a toothpick into center of cake, if it comes out gooey, continue to bake until toothpick comes out clean.

I had to bake mine a little longer...

Step 9: After cakes have cooled about 10 to 15 minutes, take a sharp knife and slide it around the edge of the cake.

Step 10: Turn cake over onto cooling rack and then reverse it to another cooling rack so that the cake is now right side up. Let cool.

This is why I always make two... One of the cakes cooperated, one did not.

Now onto the icing.

Icing Step 1: Melt butter over medium heat

Icing Step 2: Stir in brown sugar. 

Icing Step 3: Heat to boiling, stirring constantly.

Icing Step 4: Reduce heat to low; boil and stir for 2 minutes

Icing Step 5: Stir in Milk

Icing Step 6: Heat to boiling. 

Icing Step 7: Remove from heat. Cool to lukewarm (about 30 minutes)

Icing Step 8: Slowly pour in powdered sugar a little at a time into brown sugar mixture

Icing Step 9: Place saucepan of frosting in a bowl of cold water

Icing Step 10: Beat with a spoon until smooth and spreadable.

Icing Step 11: Place a generous amount of frosting onto the top of the cake and using an icing knife spread to edges, ice sides of cake.

Icing Step 12: Press reserved almonds lightly into frosting.

 Slice and enjoy!

Happy eating! =)

To print instructions: CLICK HERE

My piece didn't last very long, yum. 

Final thoughts: If I were to make this again, I would add more almonds to my cake mix and do a two layered cake so that you would get more caramel taste from the filling. I also think this cake would look pretty with some cranberries on top. It needs a pop of color!