Frankfurter Gruntz

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: 25 mins
• Yields: 1 cake

Ingredients

• 16  ounces  frozen pound cake, thawed

• FILLING

• 2  cups milk
• 1⁄2 teaspoon salt
• 2 (3 ounce) packages vanilla pudding mix
• 3⁄4 cup sugar
• 3⁄4 lb sweet butter

• ALMONDS

• 3⁄4 cup  slivered almonds
• 1⁄4 cup butter

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.