- Preheat oven to 325°F. Prepare Absolutely Almond Pound Cake as directed on package, with melted butter and water. If using Silicone Bar Pan* (recommended), spray wells of pan with no-stick cooking spray and divide cake batter among the wells of the pan. Bake 25 minutes or until toothpick inserted in center comes out clean; remove from oven and allow to cool completely.
- Remove cooled mini cakes from pan. Spread top of each cake with a generous layer of Creamy Caramel Sauce. Place cakes on a rack above a sheet of wax or parchment paper.
- Melt chocolate almond bark coating as directed on package. Pour melted coating over each cake, covering top and sides. (Use a knife or frosting spatula to cover any spots missed when pouring). Allow chocolate coating to set.
Makes 16 servings.
Creamy Caramel Sauce
can be warmed slightly in the microwave to make it more spreadable.
Place candy-coated cakes in refrigerator for a few minutes if desired to set the coating more quickly.
If cakes are "domed," you may wish to level them with a serrated knife so the caramel sauce doesn't run down the sides of the cake.
*If not using a Silicone Bar Pan
, bake pound cake in a greased, 9x5 loaf pan 55-60 minutes. Allow to cool completely. Cut cake into roughly 1x2-inch bar shapes, or perform steps 2 and 3 with the entire cake and cut into slices to serve.