Salted Caramel Nutty Chocolate Cake
- 1 (16.5 oz) box devil's food cake mix, like Duncan Hines
- 8 oz almond paste
- 11 oz soft caramels, unwrapped
- 2 tbsp heavy cream
- 1/2 tsp ground cinnamon
- 1 tsp coarse sea salt
- 1 (16 oz) tub chocolate frosting
- 1 cup caramel nut popcorn
- Preheat oven to 350u0b0F. Grease 3 - 9 inch cake pans.
- Prepare cake mix according to package instructions, adding almond paste to batter. Distribute between prepared pans and bake for 15-18 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool.
- Meanwhile, in a microwave-safe bowl, combine caramels, heavy cream, cinnamon and 1/4 tsp salt. Microwave for 30 second intervals, until caramels are melted, stirring occasionally. Spread caramel over 2 cake layers then stack together. Top with third cake layer then coat entire cake in chocolate frosting.
- Arrange popcorn in center of cake and sprinkle edge with remaining sea salt.
cake mix, almond paste, caramels, heavy cream, ground cinnamon, salt, chocolate frosting, caramel nut
Taken from recipes-plus.com/api/v2.0/recipes/31499 (may not work)