Turn a simple cake mix into an elegant layer cake with a creamy filling.
This pretty cake only looks complicated; it's actually a snap to put together. It looks elegant on the dessert table and it serves a crowd.
Prep Time: 50 Min | Yield: 16 servings
* To toast almonds, place them on cookie sheet and shake to form a uniform thin layer. Bake at 350 degrees F about 7 minutes or until they are just golden. For even toasting, shake the pan once or twice during baking.
Bake the cake in advance, let it cool, cut as directed in the recipe and wrap tightly with plastic wrap and foil. Seal it in a food-storage freezer plastic bag and freeze it up to three days. Prepare the mousse one day in advance. Early in the day, assemble the frozen cake with the chilled mousse; cover and refrigerate. Remove the dessert from the refrigerator one hour before serving.
Nutritional Information 1 Serving (1 Serving) Calories 460 (Calories from Fat 300), Total Fat 33g (Saturated Fat 16g, Cholesterol 95mg; Sodium 250mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 26g), Protein 4g
Percent Daily Value*: Vitamin A 15.00%; Vitamin C 0.00%; Calcium 10.00%; Iron 10.00%
Exchanges: 1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 6 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit: Pillsbury