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Categories:Viewed: 48 - Published at: 6 years ago
Ingredients
- 4 eggs, separated
- 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
- 1/3 cup butter, melted
- 1 tsp. almond extract
- 1 can (14 oz.) fat-free sweetened condensed milk
- 1 pkg. (2-layer size) yellow cake mix
- 1-1/2 cups fat-free milk
- 3/4 cup PLANTERS Sliced Almonds, divided
- 1 Tbsp. sugar
- 1 cup COOL WHIP LITE Whipped Topping (Do not thaw.)
- 2 oz. BAKER'S Semi-Sweet Chocolate
Method
- Heat oven to 350 degrees F.
- 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.
