Almond paste adds richness to this easily mixed cake that’s filled with salted caramel and topped with crunchy caramel popcorn.
- 16 oz. pkg. devil's food cake mix
- water, eggs, and oil
- 8 oz. can almond paste
- 11 oz. pkg. caramels about 40, unwrapped
- 2 tbsp. heavy cream
- 1/2 tsp. ground cinnamon
- 3/4 tsp. coarse sea salt
- 2 cans chocolate frosting
- 1 c. caramel nut popcorn
Heat oven to 350ºF. Coat 3 (9”) round cake pans with cooking spray.
Prepare cake mix with water, eggs, and oil according to package directions, adding almond paste.
Evenly divide among cake pans. Bake 15-18 min. or until toothpick inserted into centers comes out clean. Cool 10 min. Transfer from pans to racks; cool.
In microwave-safe bowl, combine caramels, cream, cinnamon and ¼ tsp. salt. Microwave in 15-sec. intervals, stirring, until caramels are melted.
Transfer 1 cake layer to serving plate; spread with half of caramel mixture. Top with second layer, then remaining caramel. Top with remaining cake layer.
Spread frosting over cake. Garnish with popcorn. Sprinkle cake edge with remaining salt.