** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2.
Add yeast and sugar.
Scald milk, stir in
butter or margarine and cool to lukewarm.
3.
Pour over flour, add the egg and
beat until smooth.
4.
Cover and let it rise in a warm place until it doubles
in size.
5.
Punch down dough and roll into a 10" round.
6.
Place in a 10" X 3"
springform pan.
7.
Cover and let it rise again in a warm place until it
doubles in size.
8.
Once the cake has doubled, place sugar, butter or
margarine and almonds in a saucepan.
9.
Cook over medium heat approximately
five minutes until butter and sugar have melted.
10.
Take if off the heat, add
two tablespoons milk and cool to lukewarm.
11.
Spread over the top of the cake
and bake in a preheated oven at 375 F for 30 minutes.
12.
Loosen the edge with
a knife, take the cake out of the pan and cool.
13.
Prepare pudding according
to the package's directions using 1 1/2 cup milk.
14.
Set aside to cool.
Once
the cake is cold, cut it into two layers.
15.
Spread the cold pudding in the
middle and replace the top layer.
Serve.
Makes one 10" X 3" cake.
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Dietary Notes:
This recipe is very low-sodium with 101.75mg per serving
This recipe is a good source of Vitamin E with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Yeast, Butter, Gluten, Almonds, Natural Sweeteners allergies.
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