-CAKE-
3 c  Flour
1 pk Active Dry Yeast
2/3 c  Milk
1/3 c  Sugar
6 tb Butter OR Margarine
1    Egg

-TOPPONG –
1 c Sugar
9 tb Butter OR Margarine
1 1/4 c Almonds; (sliced)
2 tb Milk

-FILLING –
1 1/2 c Milk
1 pk Vanilla Pudding; (3 5/8 oz)

Place flour in a large bowl. Add yeast and sugar. Scald milk, stir in
butter or margarine and cool to lukewarm. Pour over flour, add the egg and
beat until smooth. Cover and let it rise in a warm place until it doubles
in size. Punch down dough and roll into a 10″ round. Place in a 10″ X 3″
springform pan. Cover and let it rise again in a warm place until it
doubles in size. Once the cake has doubled, place sugar, butter or
margarine and almonds in a saucepan. Cook over medium heat approximately
five minutes until butter and sugar have melted. Take if off the heat, add
two tablespoons milk and cool to lukewarm. Spread over the top of the cake
and bake in a preheated oven at 375!~F for 30 minutes. Loosen the edge with
a knife, take the cake out of the pan and cool. Prepare pudding according
to the packages directions using 1 1/2 cup milk. Set aside to cool. Once
the cake is cold, cut it into two layers. Spread the cold pudding in the
middle and replace the top layer. Serve. Makes one 10″ X 3″ cake.