16 oz frozen pound cake, thawed
2 cups milk
1/2 tsp salt
2 (3 oz) packages vanilla pudding mix
3/4 cup sugar
3/4 lb sweet butter
3/4 cup slivered almonds
1/4 cup butter
Slice pound cake into 1/2 inch horizontal layers.
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.
In a skillet melt 1/4 cup butter.
Add almonds and cook until golden brown.
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.