Yield: 8 Servings
|3½ ounce||Butter or margarine|
|5½ ounce||Plain flour|
|2 teaspoons||Baking powder|
|1 pack||Vanilla pudding|
|4½ ounce||Almonds; finely chopped|
CAKE: Cream butter with sugar; add rum. Add eggs one at a time, stirring after each. Sift flour, cornstarch & baking powder & gradually combine with butter mixture. Pour into greased ring pan, placed low in oven & bake at 375 for 35-45 minutes. Cool, and next day cut cake in two layers. Fill between layers with some jam & ½ the cream filling: Cook pudding according to package directions; cool & continue stirring. Melt butter until foaming & add to pudding, spoon by spoon. Do not let mixture get too cold or it will curdle. For topping, melt butter until foaming; add sugar & stir until sugar turns light brown. Add almonds & reheat, stirring constantly. Let almond mixture cool on parchment paper. Spread cake with remaining cream filling, sprinkle with almond mixture. Best eaten one day after it is made.
FRAU KARL (RENATE) GROETEKE
TIME INCLUDES OVERNIGHT COOLING From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .