| | Directions | | Preheat oven to 350. Beat butter and 1/2 C sugar until light and fluffy. Beat in egg yolks, one at a time. Sift the flour with the baking powder. Add alternately with milk. Pour into greased 8X12 pan. Beat egg whites until stiff but not dry. Gradually add 1 C sugar and beat until stiff and glossy. Spread over cake batter. Sprinkle with almonds. Bake 20-25 minutes. Cool and cut in half sideways (separate top from bottom). Prepare the pudding according to package directions, using 1 1/4 C milk. Cool the pudding. Whip cream and fold into pudding. Spread one cake layer with cream, then top with the other layer. |
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| Ingredients | | - |  | 1/2 cup butter |
| - | | 1/2 cup sugar |
| - | | 4 eggs, separated |
| - | | 2/3 cup flour |
| - | | 1 teaspoon teaspoon baking powder |
| - | | 3 tablespoons milk |
| - | | 1 cup Sugar |
| - | | 3 1/2 tablespoons chopped almonds |
| - | | 1 package Vanilla pudding mix (not instant) |
| - | | 1 1/4 cups Milk |
| - | | 1 1/4 cups whipping cream |
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