Almond Brickle Cake with Dark Chocolate Frosting

Cake:

1 Duncan Hines French Vanilla Cake Mix

4 eggs

1 box vanilla pudding mix

1/4 cup melted butter

1/4 cup refined coconut oil

1 teaspoon almond extract

1 cup water or use half milk with the water

1/2 bag Heath Bits O' Brickle English Toffee Chips, mixed in a bowl with 1 tablespoon of flour

Mix the cake according to the directions on the box. Stir in the flour-coated brickle pieces and then spread the batter into the prepared cake pan or pans.  Cool the cake completely and then frost the cake. Lastly, sprinkle on the toppings.

Frosting:

3/4 cup softened butter

4 cups powdered sugar, more if needed

1 1/2 cups Dutch-processed Cocoa or Hershey's Dark Cocoa

pinch salt

1 1/2 tablespoons vanilla

1 teaspoon almond extract

1/4 cup sour cream or Greek or vanilla yogurt, optional

1/2 - 2/3 cup heavy cream

Toppings:

1 1/2 cups of almonds, toasted 

1/2 bag of Heath Bits O' Brickle English Toffee Chips

Mix toppings together.

Add butter to the bowl and beat until it is light and fluffy.  Then put all the other ingredients into the bowl and slowly start mixing. Add more cream if the mixture is too thick. When all is combined and you have the right consistency, turn the mixer to the highest speed and beat the frosting for 5 minutes. Frost the cake and sprinkle the top of the frosted cake with the almond & brickle mixture.