-
1
Heat oven to 350 degrees F.
-
2
Blend 2/3 cup nuts in blender until finely ground.
-
3
Prepare cake batter as directed on package.
-
4
Stir in ground nuts.
-
5
Pour into 2 greased and floured 9-inch round pans.
-
6
Bake 25 min.
-
7
or until toothpick inserted in centres comes out clean.
-
8
Cool cake layers in pans 10 min.
-
9
; invert onto wire racks.
-
10
Remove pans.
-
11
Cool cakes completely.
-
12
Meanwhile, cover baking sheet with foil; spray with cooking spray.
-
13
Bring granulated sugar and water to boil in small saucepan on medium-high heat; simmer on medium-low heat 5 min.
-
14
or until deep golden brown, stirring occasionally.
-
15
Stir in remaining nuts; spread onto prepared baking sheet.
-
16
Cool completely.
-
17
Carefully remove nuts from foil; break into small clusters.
-
18
Melt chocolate as directed on package.
-
19
Beat cream cheese and butter in large bowl with mixer until well blended.
-
20
Gradually beat in icing sugar.
-
21
Remove 2 cups frosting; set aside.
-
22
Add 1/4 cup melted chocolate to remaining frosting; beat until well blended.
-
23
Cut each cake layer horizontally into 2 layers; stack on plate, spreading chocolate frosting between layers.
-
24
Frost top and side of cake with reserved plain cream cheese frosting.
-
25
Gently press nuts into top of cake.
-
26
Drizzle with remaining melted chocolate.
-
27
Keep refrigerated.
