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Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Freeze cake layers about 20 min. before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting. And don't worry if the frosting does not look perfect on the sides of the cake - the nuts will cover any imperfections.
Prepare cake batter as directed; pour into 2 greased and floured 8- or 9-inch round pans. Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. in pans on wire racks; remove from pans to wire racks. Cool completely. Fill and frost with <a href="/recipes/philadelphia-walnut-frosting-54238.aspx
">PHILADELPHIA Walnut Frosting. Keep refrigerated.
* 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.
I love this recipe! I've made it a few times, although, i substituted sprinkles for almonds.
My husband loved this cake. It was so moist & tasty. Didn't last too long in my house!
Love this cake!