- 4 eggs, separated
- 1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/3 cup butter, melted
- 1 tsp almond extract
- 1 can (14 oz.) sweetened condensed milk
- 1 pkg (2-layer size) yellow yellow cake mix
- 1-1/2 cups 2% milk
- 3/4 cup PLANTERS Sliced Almonds, divided
- 1 Tbsp sugar
- 1 cup COOL WHIP Whipped Topping, (Do not thaw.)
- 2 oz. BAKER'S Semi-Sweet Chocolate
DirectionsHeat 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 cream cheese 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 2% 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 completely.
Microwave COOL WHIP 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.