Serves: 12
Total Calories: 275
Combine cake mix, 1 stick margarine, eggs, and water until well blended. Bake in a greased and floured angel cake tube pan according to directions on cake 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 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 formation of a skin.
To make buttercream, blend unsalted butter with electric mixer until creamy. Gradually add vanilla pudding mixture by the tablespoonful until all is used. It is very important that the pudding and the butter are at room temperature or the 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 sugar and continue stirring until the sugar is melted and the almonds are golden brown. Cool on wax paper.
To assemble cake: Cut into 3 layers using a sharp knife. Fill each layer with buttercream. Reassemble and frost top and sides with the buttercream. Cover completely with almonds.
This Almond Buttercream Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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