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Deborah Schneider
Bloomington, Minnesota
Coconut macaroon cookies are the secret ingredient in a moist, almond-rich cake.
Raspberry Almond Cream Cake
- Prep Time 15 min
- Total 2 hr 10 min
- Ingredients 10
- Servings 15
Ingredients
- 1 cup soft crumbled coconut macaroons (6 to 7 cookies)
- 1 box butter recipe yellow cake mix with pudding
- 1 cup water
- 1/2 cup butter or margarine, softened
- 1/2 cup almond paste, softened
- 1 to 2 teaspoons almond extract
- 3 eggs
- 1 pint (2 cups) whipping (heavy) cream
- 1/2 cup seedless raspberry jam
- 1/2 cup toasted slivered almonds*
Instructions
-
Step1Heat oven to 350°F. Sprinkle macaroons evenly in bottom of ungreased 13x9x2 1/4-inch pan. In large bowl, combine cake mix, water, butter, almond paste, almond extract and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter over crumbled macaroons; pour whipping cream evenly over top of batter.
-
Step2Bake 50 to 55 minutes or until golden brown and edges begin to pull away from sides of pan. Cool 1 hour.
-
Step3Spoon and spread jam over top of cake; sprinkle with almonds. For servings, cut into 3 rows by 5 rows. Serve warm or cool. Store in refrigerator.
Nutrition
460
Calories
27g
Total Fat
5g
Protein
49g
Total Carbohydrate
33g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 240
- Total Fat
- 27g
- 42%
- Saturated Fat
- 14g
- 70%
- Cholesterol
- 105mg
- 35%
- Sodium
- 330mg
- 14%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 33g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
2 Starch; 1 1/2 Fruit; 3 1/2 Other Carbohydrate; 5 Fat;Tips from the
Pillsbury Kitchens
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