Caramel-Almond Poke Cake

Prep /Total time : 2 hours  45 minutes  ... Serves 8

2 .............boxes Betty Crocker pound cake mix
1-1/3 ......cups  water or milk
1/2 .........cup butter or margarine , softened
4 ............eggs
2 ............cups whipping cream
1 ............cup packed dark brown sugar
1/4 .........cup butter or margarine
1 ............teaspoon  vanilla
1 ............can (14 ounces) sweetened  condensed milk (not evaporated)
3/4 .........cup un-blanched  whole almonds , coarsely chopped  , toasted
1/3 .........cup Betty Crocker Rich & Creamy vanilla frosting (from 1-pound container)

1 .          Heat oven to 350*F. Grease 13x9-inch pan with shortening . Make cake mix as directed  on box , using water  , 1/2 cup butter  and the eggs . Spread batter evenly  in pan . Bake 45 minutes  or until toothpick  inserted  in center  comes out  clean . Cool in pan  on cooling rack 30 minutes .
2 .        In a 2-quart  saucepan  , heat whipping cream  , brown sugar  and 1/4 cup butter  to boiling  over medium-high heat . Reduce heat  to medium , simmer uncovered  about 155 minutes  , stirring frequently  until thickened  . Remove from heat  ; stir in vanilla . Cool slightly .
3 .         Poke  warm cake  every inch  with handle  of wooden spoon  . Slowly pour condensed milk over cake  . Let stand  until milk  has been absorbed into cake , about 5 minutes . Slowly  drizzle  with most of caramel sauce  , pressing slightly into holes  . Sprinkle with almonds  . Drizzle with remaining  caramel sauce . Cool completely  in small  microwavable bowl , microwave  frosting  on High 10 to 15 minutes  . Drizzle over cake  . Cut into  6 rows by 3 rows .
Heart healthy