Caramel Almond Poke Cake

Ingredients

• 0.8 cup almonds whole toasted coarsely chopped
• 0.3 cup butter 
• 0.5 cup butter softened
• 1 cup t brown sugar dark packed
• 4  eggs 
• 2 boxes duncan hines classic decadent cake mix 
• 14 oz condensed milk sweetened canned (not evaporated)
• 1 teaspoon vanilla 
• 0.3 cup vanilla frosting (from 1-lb container)
• 1.3 cups water 
• 2 cups whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• toothpicks
• wooden spoon
• microwave

Directions

1. Heat oven to 350F. Grease 13x9-inch pan with shortening. Make cake mix as directed on box, using water, 1/2 cup butter and the eggs.
2. Spread batter evenly in pan.
3. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
4. In 2-quart saucepan, heat whipping cream, brown sugar and 1/4 cup butter to boiling over medium-high heat. Reduce heat to medium; simmer uncovered about 15 minutes, stirring frequently, until thickened.
5. Remove from heat; stir in vanilla. Cool slightly.
6. Poke warm cake every inch with handle of wooden spoon. Slowly pour condensed milk over cake.
7. Let stand until milk has been absorbed into cake, about 5 minutes. Slowly drizzle with most of caramel sauce, pressing slightly into holes.
8. Sprinkle with almonds.
9. Drizzle with remaining caramel sauce. Cool completely. In small microwavable bowl, microwave frosting on High 10 to 15 seconds.
10. Drizzle over cake.
11. Cut into 6 rows by 3 rows.