Almond Cake - Kraft Recipes Top
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Almond Cake

Prep Time
Total Time

16 servings

Fill your kitchen with the aroma of fresh-baked Almond Cake. One of the key ingredients in this Almond Cake is fat-free sweetened condensed milk!

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat egg whites in small bowl with mixer on high speed 5 min. or until soft peaks form; set aside. Beat Neufchatel in large bowl with mixer on medium speed until creamy. Add egg yolks, butter and extract; mix well. Gradually beat in condensed milk. Add cake mix alternately with fat-free milk, beating well after each addition. Chop 1/2 cup nuts; stir into batter. Gently stir in egg whites. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
  • Bake 55 min. or until toothpick inserted near center comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  • Meanwhile, cook remaining nuts in small skillet on medium heat until lightly toasted, stirring frequently. Sprinkle with sugar; cook and stir until sugar is melted and nuts are browned and evenly glazed. Spread onto sheet of waxed paper; cool.
  • Microwave COOL WHIP LITE and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spoon over cake; sprinkle with glazed nuts. Let stand until glaze is firm.

Special Equipment Needed

Small Changes Add Up

Small ingredient substitutions, such as PHILADELPHIA Neufchatel Cheese, fat-free milk, and COOL WHIP LITE Whipped Topping, result in a savings of 30 calories and 4g of fat, including 3g of sat fat, per serving when compared to a traditional recipe.

How to Soften Neufchatel

Place completely unwrapped package of Neufchatel in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of Neufchatel.

How to Beat Egg Whites to Soft or Stiff Peaks

Beat egg whites in clean glass or metal bowl with mixer on high speed until soft peaks form. Turn off mixer and lift beaters; peaks should bend over and appear light and airy. For stiff peaks, continue beating until peaks will stand up and hold their shape when beaters are lifted.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 360
Total fat 16g
Saturated fat 7g
Cholesterol 65mg
Sodium 360mg
Carbohydrate 48g
Dietary fiber 1g
Sugars 37g
Protein 8g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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