Pink Almond Party Cake

Pink Almond Party Cake

Party time! Make a pretty pink cake with a kiss of almond flavor.

Prep Time

40

Minutes

Total Time

2:20

Hrs:Mins

Makes

12

servings

Cake
1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2
teaspoons almond extract
6
drops red food color
Garnish
4
oz vanilla-flavored candy coating (almond bark), chopped
2
teaspoons vegetable oil
Red food color
Frosting
1/2
cup butter or margarine, softened
1/4
cup shortening
1
teaspoon almond extract
4
cups powdered sugar
4
to 5 tablespoons milk
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  2. Bake and cool as directed on box for 9- or 8-inch rounds.
  3. Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
  4. Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
  5. In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
  6. Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
  7. Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Stir a teaspoon of almond extract into a container of Betty Crocker® Whipped fluffy white frosting for a fast and delicious frosting.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 10g,
    • Trans Fat 1g),
  • Cholesterol 25mg;
  • Sodium 350mg;
  • Total Carbohydrate 77g
    • (Dietary Fiber 0g,
    • Sugars 61g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 4 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.