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Nutrition Facts
Serving Size 180 g
(Approx. 10 Servings)
Amount Per Serving
Calories 670 Calories From Fat 360
% Daily Value*
Total Fat 40 g 62%
Saturated Fat 24 g 120%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 400 mg 17%
Total Carbohydrate 74 g 25%
Dietary Fiber 1 g 4%
Sugars 48 g
Protein 8 g
Vitamin A 10% • Iron 2%
Vitamin C 0% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Caramel Almond Butter Cake

Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

18 1/2 Oz Hill Country Fare Butter Recipe Cake Mix, prepared
1/3 cup(s) H-E-B Pure Cane Sugar
2/3 cup(s) Hill Country Fare Natural Sliced Almonds
8 Oz mascarpone cheese
1 Tsp H-E-B Baker's Scoop Vanilla
16 Oz Hill Country Fare Dessert Topping
1/2 cup(s) H-E-B Sabor Tradicional Cajeta Quemada (Milk Caramel Spread)
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Instructions

1
Prepare cake according to package directions and bake in two 8-inch cake pans.
2
Cool and slice each layer horizontally to make four layers total.
3
Combine 1/3 cup sugar and sliced almonds in a heavy skillet over medium-high heat and stir for 3-4 minutes or until sugar melts and glazes almonds.
4
Immediately spread glazed almonds on a sheet of foil and cool.
5
Break glazed almonds apart when cool.
6
Place the mascarpone cheese in a large mixing bowl.
7
Using an electric mixer on high speed, beat the cheese for about 1 minute until light and fluffy.
8
Add vanilla and remaining sugar, then beat on medium speed for 1 more minute.
9
With a spatula or large spoon, fold thawed dessert topping into the whipped mascarpone cheese mixture.
10
Place one layer of the cake on a platter and spoon 1 cup of the whipped mixture over it.
11
Sprinkle with 1/4 cup of glazed almonds.
12
Drizzle 2 tablespoons of the cajeta over the almonds and add another cake layer.
13
Repeat, ending with whipped mixture, glazed almonds and cajeta.

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