Almond paste adds richness to this easily mixed cake that’s filled with salted caramel and topped with crunchy caramel popcorn.
- Yields 16 servings
- Total Time 2 hours
- Prep Time 40 minutes
- Cook Time 1 hour, 20 minutes
Ingredients
- 16 oz pkg. devil's food cake mix
- water, eggs, and oil
- 8 oz can almond paste
- 11 oz pkg. caramels , about 40, unwrapped
- 2 tbsp heavy cream
- 1/2 tsp ground cinnamon
- 3/4 tsp coarse sea salt
- 2 cans chocolate frosting
- 1 c caramel nut popcorn
Instructions
Step-1
Heat oven to 350ºF. Coat 3 (9”) round cake pans with cooking spray.Step-2
Prepare cake mix with water, eggs, and oil according to package directions, adding almond paste.Step-3
Evenly divide among cake pans. Bake 15-18 min. or until toothpick inserted into centers comes out clean. Cool 10 min. Transfer from pans to racks; cool.Step-4
In microwave-safe bowl, combine caramels, cream, cinnamon and ¼ tsp. salt. Microwave in 15-sec. intervals, stirring, until caramels are melted.Step-5
Transfer 1 cake layer to serving plate; spread with half of caramel mixture. Top with second layer, then remaining caramel. Top with remaining cake layer.Step-6
Spread frosting over cake. Garnish with popcorn. Sprinkle cake edge with remaining salt.
