| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | Cake | 12 | Servings |
INGREDIENTS
| 2 | Sponge layer cakes | |
| 1/4 | c | Raspberry jam |
| 1 | c | Sweet wine |
| 1 | pk | (small) instant vanilla pudding |
| 1 1/2 | c | Milk |
| 1 | c | Blanched; slivered almonds |
INSTRUCTIONS
Spread the cake layers with jam; arrange in a glass serving bowl. Sprinkle with 3/4 cup wine; let stand 1 hour in the refrigerator. Blend pudding mix with milk and remaining wine. Beat with a rotary beater until thickened. Pour the custard over the cake; stud with almonds. Serves 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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