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  • Prep 40 min
  • Total 2 hr 20 min
  • Servings 12
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Party time! Make a pretty pink cake with a kiss of almond flavour.
Created Jun 5, 2013
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  • 1 box Betty Crocker* SuperMoist* White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 tsp (10 mL) almond extract
  • 6 drops red food colour

  • 4 oz (125 g) vanilla-flavoured candy coating (almond bark) chopped
  • 2 tsp (10 mL) vegetable oil
  • Red food colour

  • 1/2 cup (125 mL) butter or margarine, softened
  • 1/4 cup (50 mL) shortening
  • 1 tsp (5 mL) almond extract
  • 4 cups (1 L) icing sugar
  • 4 to 5 tbsp (60 to 75 mL) milk


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 2
    Bake and cool as directed on box for 9- or 8-inch rounds.
  • 3
    Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food colour to tint light pink.
  • 4
    Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
  • 5
    In large bowl, beat butter, shortening, 1 teaspoon almond extract, the icing sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
  • 6
    Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
  • 7
    Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.

Expert Tips

  • Tip 1
    Time Saver: Stir a teaspoon of almond extract into a container of Betty Crocker* Whipped Fluffy White Frosting for a fast and delicious frosting.

Nutrition Information

540 Calories, 24g Total Fat, 3g Protein, 77g Total Carbs, 61g Sugars

Nutrition Facts

Serving Size: 12 Servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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