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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I found this recipe that was MIA for 15 years while unpacking after the move to Florida. It is delicious and starts with a frozen pound cake. The filling starts with 2 packages cook and serve vanilla pudding. Cook time is for the almonds and pudding only. Ingredients:
16 ounces frozen pound cake, thawed |
2 cups milk |
1/2 teaspoon salt |
2 (3 ounce) packages vanilla pudding mix |
3/4 cup sugar |
3/4 lb sweet butter |
3/4 cup slivered almonds |
1/4 cup butter |
Directions:
1. Slice pound cake into 1/2 inch horizontal layers.
2. Set aside.
3. FILLING: Combine pudding mix, milk and salt and cook until thickened.
4. Cover and refrigerate for 1/2 hour.
5. Cream butter and sugar until fluffy.
6. Stir into cooled pudding.
7. ALMONDS: In a skillet melt 1/4 cup butter.
8. Add almonds and cook until golden brown.
9. Cool.
10. Grind until consistency of corn meal.
11. TO ASSEMBLE CAKE:.
12. Cover cake layers with pudding.
13. Frost top and sides of cake with pudding.
14. Top with ground almonds.
15. Store cake covered in refrigerator.
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