Salted Caramel Nutty Chocolate Cake - cooking recipe

Ingredients

1 (16.5 oz) box devil's food cake mix, like Duncan Hines
8 oz almond paste
11 oz soft caramels, unwrapped
2 tbsp heavy cream
1/2 tsp ground cinnamon
1 tsp coarse sea salt
1 (16 oz) tub chocolate frosting
1 cup caramel nut popcorn

Preparation

Preheat oven to 350\u00b0F. Grease 3 - 9 inch cake pans.
Prepare cake mix according to package instructions, adding almond paste to batter. Distribute between prepared pans and bake for 15-18 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool.
Meanwhile, in a microwave-safe bowl, combine caramels, heavy cream, cinnamon and 1/4 tsp salt. Microwave for 30 second intervals, until caramels are melted, stirring occasionally. Spread caramel over 2 cake layers then stack together. Top with third cake layer then coat entire cake in chocolate frosting.
Arrange popcorn in center of cake and sprinkle edge with remaining sea salt.