Caramelized Vanilla Milk chips form a candy-like layer that becomes the top of this light and luscious almond flavored cake.
1 cup butter, softened
1 2/3 cup sugar, divided
2 teaspoons almond extract
5 large eggs, separated
1 3/4 cups unsifted all-purpose flour
1/2 cup whole milk
1/2 cup slivered almonds
2 cups (12 ounces) GUITTARD CHOC-AU-LAIT VANILLA MILK CHIPS
Adjust rack so center of cake will be at center of oven. Preheat oven to 350ºF. Generously grease and flour 10-inch tube pan with removable bottom.
Cream butter and 1 1/3 cup sugar in large bowl until very light and fluffy. Beat in almond extract then egg yolks, one at a time. Add flour and milk alternately in 3 additions, beginning and ending with flour and beating after each addition just until combined.
Beat egg whites in clean bowl with clean beaters until foamy. Gradually add remaining 1/3 cup sugar, beating until soft peaks form. Gently fold into batter. Turn into prepared pan. Evenly sprinkle almonds and vanilla milk chips over top of batter.
Bake 60-65 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes. Loosen cake from sides of pan with a small spatula or knife. Turn out onto cooling rack. Cool before cutting.