• 1 Rating
Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.

    Advertisement
Instructions Checklist
  • In a large mixing bowl combine cake mix, pudding mix, eggs, the water, butter, and 1 teaspoon almond extract. Beat with an electric mixer on medium speed for 2 minutes. Fold in 3/4 cup toffee bits. Pour batter into the prepared pan, spreading evenly.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.

Instructions Checklist
  • For glaze, in a small bowl combine powdered sugar, 1 tablespoon milk, and 1/4 teaspoon almond extract. If necessary, stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency. Drizzle glaze over cake. Immediately sprinkle with crushed almond brittle.

Nutrition Facts

427 calories; 18 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 96 mg cholesterol; 573 mg sodium. 49 mg potassium; 61 g carbohydrates; 0 g fiber; 45 g sugar; 4 g protein; 1 g trans fatty acid; 340 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0