Butter Almond-Chocolate Cake

• 3/4 c. chopped blanched almonds
• 3 Tbsp. butter
• 1/2 c. sugar
• 2 egg yolks
• 1/8 tsp. salt
• 1 (8 or 9-inch) cool baked chocolate cake layer
• 2 tsp. vanilla
• 2 egg whites
• 2 c. or 1 (4 1/2 oz.) container Birds Eye Cool Whip nondairy whipped topping, thawed
• 1/2 c. milk

1. Saute nuts in butter in saucepan until golden; reserve 1/4 cup for garnish.
2. Add sugar, milk, yolks and salt to remaining nuts in saucepan.
3. Stir over medium heat to boiling; simmer 1 minute, or until lightly thickened.
4. Add vanilla; chill.
5. Beat whites until stiff; fold in chilled mixture, then whipped topping.
6. Freeze until firm in 8 or 9-inch layer pan (depends on size of cake layer), lined on bottom and sides with waxed paper at least 4 hours.
7. Split cake layer, making 2 thin layers; place one on serving plate.
8. Unmold frozen mixture onto layer; top with second layer.
9. Sprinkle with confectioners sugar and reserved nuts. Store cake in freezer; let stand at room temperature 30 minutes before serving.

blanched almonds, butter, sugar, egg yolks, salt, chocolate cake, vanilla, egg whites, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=551807 (may not work)