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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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ALMOND RUM CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sterling Estate in Watauga, Texas in 1991. Ingredients:
1 package yellow cake mix with pudding |
2 cups heavy whipping cream |
2 tablespoons granulated sugar |
1 tablespoon rum |
3/4 cup toasted almonds finely chopped |
Directions:
1. Prepare cake mix according to package directions substituting milk for 1/2 of the water.
2. Spray pans with nonstick cooking spray and bake in 3 round cake pans for 20 minutes.
3. When cool whip cream, sugar and rum until fairly thick then reserve 1/3 for top of torte.
4. Mix chopped almonds into remaining 2/3 cream.
5. Remove any crumbs from sides of cake layers.
6. Place one layer on a plate and spread with half of the almond cream mixture.
7. Do not cover sides.
8. Place a second cake layer on top and spread top with remaining almond cream mixture.
9. Place final layer on top and cover top only with reserved plain cream.
10. Garnish as desired with more toasted almonds or chocolate curls.
11. Chill until ready to serve then refrigerate leftovers.
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