Almond Cream Cake Recipe
Sweet, creamy, rum flavored cake, for that special dessert.
- 1 cup water
- 3/4 cup (1 1/2 sticks) melted butter
- 8 oz. tub whipped cream cheese
- 2 (4 oz.) vanilla pudding cups
- 1/2 cup powdered sugar
- 1 tsp. rum extract
- 8 oz. frozen non-dairy whipped topping, thawed
- 1.55 oz. milk chocolate candy bar
Preheat oven to 325°. Prepare pound cake as directed on package with water and melted butter; spread in a greased 9x13 baking pan. Bake at 325° for 15-20 minutes or until a toothpick inserted in center comes out clean; cool completely. In large bowl, combine cream cheese, pudding, powdered sugar and rum extract; beat with a whisk until smooth. Fold in whipped topping. Spread over cooled cake; sprinkle with Oh My! Chai. Refrigerate at least 2 hours. Before serving, pull a vegetable peeler over edge of candy bar to form curls; let drop over filling. Makes 15-16 servings.
Rated 5 out of 5 by Heather357 from Absolutely Almond Cake Goodness! Easy to make! Super delicious! Great for Birthday parties!
Date published: 2016-04-25
Rated 5 out of 5 by Min10 from Delicious, will be making again! We were very happy with this recipe, not to sweet, just right! Was vere easy to prepare! Winner at our house :)
Date published: 2014-07-29