Celebration Cake

Ingredients

• 0.8 cup caramel ice cream topping 
• 0.5 cup knudsen cream sour
• 0.8 cup milk 
• 0.8 cup planters slivered almonds toasted
• 1  roll candies hard crushed ring-shaped
• 2 cups cool whip whipped topping divided thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• oven
• toothpicks
• skewers

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package; stir in nuts.
3. Pour into 2 greased and floured 9-inch round pans.
4. Bake 26 min. or until toothpick inserted in centers comes out clean. Cool 10 min.
5. Remove cakes from pans.
6. Mix sour cream and milk until blended. Stir in caramel topping. Poke holes in warm cake layers with wooden skewer.
7. Place 1 cake layer on plate; top with half the sour cream mixture.
8. Spread with 1/4 cup COOL WHIP; cover with remaining cake layer.
9. Drizzle with remaining sour cream mixture. Refrigerate 1 hour.
10. Frost top and side of cake with remaining COOL WHIP. Decorate with crushed candies.