Cashew Lovers Cake Recipes

Steps:

• Heat oven to 350°F. Press cookie dough in bottom and up side of ungreased 11-inch tart pan with removable bottom. Refrigerate 15 minutes. Bake 15 to 18 minutes or until set. Dough will puff while baking but will hold its shape when set.
• In 1-quart saucepan, cook caramels and 1/4 cup of the whipping cream over low heat, stirring frequently, until melted and smooth. In medium bowl, place cashews. Pour 1/4 cup caramel mixture over cashews; toss until completely coated. Set aside. Cool remaining caramel mixture 5 minutes. Pour over baked tart shell; refrigerate 30 minutes.
• In medium bowl, place chocolate chips. In 1-quart saucepan, heat remaining 1 1/4 cups whipping cream to boiling. Remove from heat; pour over chocolate chips. Let stand 2 minutes; stir gently until smooth. Pour mixture over caramel layer in tart shell; let stand 15 minutes. Break apart cashews; place on tart. Sprinkle with salt. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set.

Steps:

• Coat two 8-inch round cake pans with nonstick cooking spray, and lightly flour.
• In a large bowl, combine the cake mix, 1/2 cup butter, the water, eggs, and almond extract; mix well.
• Pour the batter into the prepared cake pans, dividing evenly.
• Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Let cool, then remove from the pans to cool completely.
• Meanwhile, in a medium bowl, make frosting by combining the remaining 1/2 cup butter, the confectioners' sugar, milk, and rum extract; mix until smooth.
• Stir in the crushed cashews until mixed through.
• Place 1 cake layer upside down on a serving plate and frost the top.
• Place the second layer over the first and frost the top and sides of the cake completely.
• Garnish with the whole cashews then cover loosely and chill until ready to serve.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and layer the bottom with a round of parchment paper.
• Whisk the ground cashews, sugar, oats baking powder and salt in a large bowl. Add the beaten eggs, olive oil, vanilla bean seeds and orange extract, if using, and beat well to combine.
• Pour the batter into the prepared pan and bake until golden and fully cooked, 25 to 30 minutes. (Note that the top will look a little bubbly--that's OK!)
• Let cool in the pan 10 minutes, then use a knife to loosen from the sides and remove. Transfer to a rack to cool completely. Serve dusted with confectioner's sugar, if desired.