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Pink Almond Party Cake

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Pink Almond Party Cake
  • Prep 40 min
  • Total 2 hr 20 min
  • Servings 12
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Party time! Make a pretty pink cake with a kiss of almond flavor.
By Betty Crocker Kitchens
Updated Aug 23, 2011

Ingredients

Cake

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir a teaspoon of almond extract into a container of Betty Crocker® Whipped fluffy white frosting for a fast and delicious frosting.

Nutrition

540 Calories, 24g Total Fat, 3g Protein, 77g Total Carbohydrate, 61g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
540
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
10g
49%
Trans Fat
1g
Cholesterol
25mg
8%
Sodium
350mg
14%
Potassium
80mg
2%
Total Carbohydrate
77g
26%
Dietary Fiber
0g
0%
Sugars
61g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
4%
4%
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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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