Wow a crowd with a layered torte filled and topped with a rich caramel mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 15x10x1-inch pan.
- Reserve 2/3 cup cashews for garnish. Place remaining cashews in food processor or blender; cover and process until finely ground.
- Make cake batter as directed on box. Stir in ground cashews. Pour into pan.
- Bake 18 to 23 minutes (20 to 27 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Cut cake crosswise into 3 pieces; freeze pieces in pan 1 hour.
- In medium bowl, beat cream cheese and butterscotch caramel topping on low speed until well blended. Gradually beat in whipping cream on low speed. Beat on high speed about 4 minutes or until mixture thickens and soft peaks form.
- Remove 1 cake piece from pan, using wide spatula; place on serving plate. Spread 3/4 cup caramel mixture over cake piece. Top with second cake piece; spread with 3/4 cup caramel mixture. Top with third cake piece. Frost sides and top of cake with remaining caramel mixture. Sprinkle reserved whole cashews over top of cake. Cover; refrigerate about 1 hour or until ready to serve. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 19 g, TransFat 0 g
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Quetzalli Flores
q@aol.comThis cake was delicious! I made it for my birthday and it was a hit. The cashew frosting was the perfect finishing touch. I will definitely be making this cake again.
God Izo
i66@hotmail.frI made this cake for a potluck and it was a huge hit! Everyone loved it. The cake was moist and flavorful, and the frosting was the perfect balance of sweetness and creaminess. I will definitely be making this cake again.
Melen Fkr
m_f73@gmail.comThis cake was a bit too sweet for my taste. I think next time I'll reduce the amount of sugar in the frosting. Otherwise, it was a good recipe.
Ngudo Mafoho
m@hotmail.comI was looking for a cashew cake recipe and this one looked promising. I'm so glad I tried it! The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again.
Tash W.
wtash66@gmail.comThis cake was easy to make and turned out great! The only change I made was to use a different type of nuts in the frosting. I used chopped walnuts and they added a nice crunch. Thanks for sharing this recipe!
Dickson oronyo
dickson@yahoo.comI've made this cake several times and it's always a hit. It's so moist and flavorful, and the cashew frosting is to die for. I highly recommend this recipe!
Francis Baraka
baraka@hotmail.frThis cake was so delicious! I made it for my family and they loved it. The cashew frosting was the perfect finishing touch. I will definitely be making this cake again.