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Cashew Lover’s Cake
Cashew Lover’s Cake
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Prep Time:
30 minutes
Total Time:
3 hours 55 minutes
Impress with a decadent caramel layered torte.
Ingredients:
  • 1 can (9.5 oz) honey-roasted whole cashews
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 2 packages (3 oz each) cream cheese, softened
  • 3/4 cup butterscotch caramel topping
  • 2 cups whipping cream
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pan) and grease the bottom of a 15x10x1-inch pan.
  • Set aside 2/3 cup of cashews for garnish. Blend the rest of the cashews in a food processor or blender until finely ground.
  • Prepare the cake batter following the instructions on the box, then gently fold in ground cashews before transferring the mixture into the pan.
  • Bake for 18 to 23 minutes (20 to 27 minutes for dark or nonstick pan) until a toothpick inserted in the center comes out clean. Loosen the cake by running a knife around the sides of the pan, then cool it completely in the pan on a cooling rack for about 1 hour. Cut the cake into 3 pieces crosswise and freeze in the pan for 1 hour.
  • In a medium bowl, blend cream cheese with butterscotch caramel topping until smooth. Slowly add whipping cream while mixing on low speed. Increase speed to high and beat for 4 minutes until mixture thickens and soft peaks form.
  • Using a wide spatula, transfer 1 cake piece from the pan to a serving plate. Spread 3/4 cup of caramel mixture on the cake piece. Place the second cake piece on top and spread another 3/4 cup of caramel mixture. Add the third cake piece on top. Frost the sides and top of the cake with the remaining caramel mixture. Sprinkle whole cashews over the top of the cake. Refrigerate for about 1 hour before serving and store covered in the refrigerator.

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