• 16servings
  • 106minutes
  • 260calories

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Nutrition Info . . .

MineralsCopper, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) white cake mix

  2. 3/4 cup PLANTERS Slivered Almonds , toasted, ground

  3. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  4. 3/4 cup milk

  5. 3/4 cup caramel ice cream topping

  6. 2 cups thawed COOL WHIP Whipped Topping , divided

  7. 1 roll (11 pieces) ring-shaped hard candies , crushed

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. PREPARE cake batter as directed on package; stir in nuts. Pour into 2 greased and floured 9-inch round pans. Bake 26 min. or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min.; remove from pans.

  3. MIX sour cream and milk until well blended. Stir in caramel topping. Poke holes in warm cake layers with wooden skewer. Place 1 cake layer on serving plate; top with half of the sour cream mixture. Spread with 1/4 cup COOL WHIP; top with remaining cake layer. Drizzle with remaining sour cream mixture. Refrigerate 1 hour.

  4. FROST top and side of cake with remaining COOL WHIP. Decorate with crushed candies. Refrigerate leftovers.


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