| 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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