Ingredients

The following ingredients have 4 Servings
  • 1 French vanilla cake mix (or similar neutral flavour)
  • 1/2 cup honey
  • 6 Tbsps unsalted butter
  • 1 tsp vanilla
  • 1/2 cup almond slices
  • 1-2 Tbsps flour (to sprinkle over top of batter of top layer)
  • 1 1/4 cup whipping cream
  • 1 4oz instant vanilla pudding mix
  • 1 cup 10% cream

Instruction

  • Preheat oven according to cake mix instructions.
  • Melt butter for topping in a non-stick saucepan over medium/low heat. Add honey and bring to a boil. Simmer for 2 minutes, remove from heat and add vanilla and almond slices. Allow to cool.
  • Line 2 - 8" round cake pans or 1 - 10" spring form pan with parchment paper. Prepare cake mix according to instructions.
  • Pour cake batter into your cake pan(s). Sprinkle top of 1 pan with a Tbsp of flour or so. Gently pour/spread honey almond topping over top of 1 pan.
  • Bake according to manufacturers instructions.
  • Remove cake from oven when toothpick comes out clean. Allow to cool about 20 minutes. If using 1 pan, remove cake from pan and slice horizontally in half. If using 2 pans remove bottom of cake from pan and remove parchment paper. Transfer bottom cake to serving platter.
  • To prepare the filling beat whipping cream until it forms stiff. Beat in pudding mix and continue beating until it is stiff. Beat in the 10% cream until well mixed.
  • Spread half the filling over the bottom layer of the cake. Position the top layer with the almond topping side up over the bottom layer. With a spatula spread the remaining pudding mix around the sides to completely cover. Leave the almond filling exposed for top of cake.
  • Refrigerate until ready to serve.