Preparation Time

25 minutes

Servings

1

Ingredients

16 oz frozen pound cake, thawed

Filling:

2 cups milk

1/2 tsp salt

2 (3 oz) packages vanilla pudding mix

3/4 cup sugar

3/4 lb sweet butter

Almonds:

3/4 cup slivered almonds

1/4 cup butter

Instructions

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.

Source

Recipezaar.com





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