Caramel Almond Poke Cake

I have really been trying to rekindle my love of baking. I used to bake so often growing up! This cake sparked the flame for me.
It's so easy, and smells SO amazing!

I had found this recipe on the Betty Crocker site.

This cake is being served to my mother in law, who makes amazing desserts. She fully approves!

Ingredients:
2 Boxes pound cake mix
1 ½ Cup water or milk
½ Cup butter (softened)
4 Eggs
2 Cups whipping cream
1 Cup packed dark brown sugar
¼ Cup butter
1 can (14oz) sweetened condensed milk
¾ Cup unblanched whole almonds (coarsely chopped, toasted)
⅓ Cup vanilla frosting


Directions:
1. Heat oven to 350
2. Grease 9 x 13 inch pan
3. Make cake as directed on box. Spread batter evenly in pan.
4. Bake 45 minutes or until toothpick inserted in center comes out clean
5. Cool cake 30 minutes
6. In 2 quart saucepan, heat whipping cream, brown sugar, and ¼ cup butter to boiling over medium high heat.
7. Reduce heat to medium, simmer uncovered, about 15 minutes. Stir frequently until thickened
8. Remove from heat, stir in vanilla, cool slightly
9. Poke warm cake every inch with the handle of a wooden spoon.
10. Slowly pour condensed milk over cake. Let stand until milk has been absorbed into cake.
11. Slowly drizzle with most of caramel sauce, pressing slightly into holes.
12. Sprinkle with almonds, drizzle with remaining caramel sauce
13. Cool completely.
14. In microwave safe bowl, microwave frosting on high 10-15 seconds. Drizzle over cake.
15. Cut cake in 6 rows by 3 rows

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