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1
Heat oven to 350 degrees F.
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2
Beat egg whites in small bowl with mixer on high speed 5 min.
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3
or until soft peaks form; set aside.
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4
Beat Neufchatel in large bowl with mixer on medium speed until creamy.
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5
Add egg yolks, butter and extract; mix well.
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6
Gradually beat in condensed milk.
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7
Add cake mix alternately with fat-free milk, beating well after each addition.
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8
Chop 1/2 cup nuts; stir into batter.
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9
Gently stir in egg whites.
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10
Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
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11
Bake 55 min.
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12
or until toothpick inserted near center comes out clean.
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13
Cool 10 min.
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14
Loosen cake from sides of pan with knife.
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15
Invert cake onto wire rack; gently remove pan.
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16
Cool cake completely.
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17
Meanwhile, cook remaining nuts in small skillet on medium heat until lightly toasted, stirring frequently.
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18
Sprinkle with sugar; cook and stir until sugar is melted and nuts are browned and evenly glazed.
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19
Spread onto sheet of waxed paper; cool.
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20
Microwave COOL WHIP LITE and chocolate in microwaveable bowl on HIGH 1 min.
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21
or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
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22
Spoon over cake; sprinkle with glazed nuts.
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23
Let stand until glaze is firm.
