Frankfurter Gruntz
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 cake
ingredients
- 453.59 g frozen pound cake, thawed
-
FILLING
- 473.18 ml milk
- 2.46 ml salt
- 2 (170.09 g) package vanilla pudding mix
- 177.44 ml sugar
- 340.19 g sweet butter
-
ALMONDS
- 177.44 ml slivered almonds
- 59.14 ml butter
directions
- Slice pound cake into 1/2 inch horizontal layers.
- Set aside.
- FILLING: Combine pudding mix, milk and salt and cook until thickened.
- Cover and refrigerate for 1/2 hour.
- Cream butter and sugar until fluffy.
- Stir into cooled pudding.
- ALMONDS: In a skillet melt 1/4 cup butter.
- Add almonds and cook until golden brown.
- Cool.
- Grind until consistency of corn meal.
- TO ASSEMBLE CAKE:.
- Cover cake layers with pudding.
- Frost top and sides of cake with pudding.
- Top with ground almonds.
- Store cake covered in refrigerator.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania