“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.”
READY IN:
25mins
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

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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