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Almond Buttercream Cake

Serves: 5
Total Calories: 661

Ingredients

1 box Duncan Hines butter cake mix
1 stick margarine
3 eggs
2/3 cup water
1 large package non-instant vanilla pudding
2 cups milk
2 sticks unsalted butter, room temperature
1 (3 3/4-ounce) package sliced almonds
2 tablespoons butter
4 tablespoons sugar

Directions:

Combine cake mix, margarine, eggs, and water until well blended. Bake in an angel cake tube pan according to directions on box. Let stand at least 4 hours.

Combine pudding mix and 1/3 cup milk. Mix until smooth. Bring remaining 1 2/3 cups milk to a boil in a medium saucepan. Take off heat and combine with pudding mixture. Return to heat and bring to a full boil, stirring constantly. Cool 3–4 hours. Place a sheet of wax paper over top of pudding during cooling to prevent the formation of a skin.

To make buttercream, blend unsalted butter with electric mixer until creamy. Gradually add vanilla pudding to mixture by tablespoonful until all is used. (It is very important that pudding and butter are at room temperature or buttercream will curdle.)

To prepare toasted almonds, melt 2 tablespoons of butter over medium heat in a large frying pan. Stir in almonds and cook until they start to become golden. Add 4 tablespoons sugar and continue stirring until the sugar is melted and almonds are golden brown. Cool on wax paper.

To assemble cake: Cut into 3 layers using a sharp knife. Fill each layer with buttercream, reserving enough for top and sides. Reassemble and frost top and sides with buttercream. Cover completely with almonds.

Nutritional Facts:

Serves: 5
Total Calories: 661
Calories from Fat: 542

This Almond Buttercream Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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