VOLUME 1 - Kilimanjaro Foods

1 Servings
CAKE ===========================
3 c flour
1 pk active dry
yeast 2/3 c milk
1/3 c sugar
6 T butter (or margarine)
1 egg
TOPPONG ========================
1 c sugar
9 T butter (or margarine)
1 1/4 c almonds,(sliced)
2 T 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
package's 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.
Beef Rolls