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Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan; set aside.
In a large mixing bowl, combine cake mix, pudding mix, eggs, water, butter and 1 teaspoon almond extract. Beat with an electric mixer on medium speed for 2 minutes. Fold in toffee bits. Pour batter into the prepared pan, spreading evenly.
Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove cake from pan; cool completely on wire rack.
In a small bowl, combine confectioners’ sugar, 1 tablespoon milk and the remaining 1/4 teaspoon almond extract. If necessary, stir in enough additional milk, 1 teaspoon at a time, to reach drizzling consistency. Drizzle glaze over cake. Immediately sprinkle with crushed almond brittle (or toffee bits).