Cashew Lover’s Cake

 

1

can (9.5 oz) honey-roasted whole cashews

1

box Betty Crocker® SuperMoist® 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

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 15x10x1-inch pan.
• 2 Reserve 2/3 cup cashews for garnish. Place remaining cashews in food processor or blender; cover and process until finely ground.
• 3 Make cake batter as directed on box. Stir in ground cashews. Pour into pan.
• 4 Bake 18 to 23 minutes (20 to 27 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely in pan on cooling rack, about 1 hour. Cut cake crosswise into 3 pieces; freeze pieces in pan 1 hour.
• 5 In medium bowl, beat cream cheese and butterscotch caramel topping on low speed until well blended. Gradually beat in whipping cream on low speed. Beat on high speed about 4 minutes or until mixture thickens and soft peaks form.
• 6 Remove 1 cake piece from pan, using wide spatula; place on serving plate. Spread 3/4 cup caramel mixture over cake piece. Top with second cake piece; spread with 3/4 cup caramel mixture. Top with third cake piece. Frost sides and top of cake with remaining caramel mixture. Sprinkle reserved whole cashews over top of cake. Cover; refrigerate about 1 hour or until ready to serve. Store covered in refrigerator.