Ingredients:
the cake:
- 3 cups flour
- 1 pk active dry yeast
- 2/3 cup milk
- 1/3 cup sugar
- 6 tablespoons of butter or margarine
- 1 egg
the filling:
- 1 1/2 cups milk
- 1 pk vanilla pudding
the topping:
- 1 cup sugar
- 9 tablespoons of butter or margarine
- 1 1/4 cup almonds (sliced)
- 2 tablespoons of milk
Directions:
- Place flour in a large bowl. Add yeast and sugar.
- Scald milk, stir in butter or margarine and cool tolukewarm.
- Pour over flour, add the egg and beat until smooth.
- Cover and let it rise in a warm place until it doubles in size.
- Punch down dough and roll into a 10" round.
- Place in a 10" X 3" spring form pan. Cover and let it rise again in a warm place until it doubles in size.
- Once the cake has doubled, place sugar, butter or margarine and almonds in a saucepan.
- Cook over medium heat for approximately five minutesuntil butter and sugar have melted.
- Take if off the heat, add two tablespoons milk and cool to lukewarm.
- Spread over the top of the cake and bake in a preheated oven at 375!~F for 30 minutes.
- Loosen the edge with a knife, take the cake out of the pan and cool.
- Prepare pudding according to the package's directions using 1 1/2 cup milk.
- Set aside to cool.
- Once the cake is cold, cut it into two layers. Spread the cold pudding in the middle and replace the top layer.
- Serve. Makes one 10" X 3" cake.
