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. ---------------------------------------------------------------------------
Nutrition
Ingredients
