Frankfurter Gruntz

• 16 ounces frozen pound cake, thawed
• 2 cups milk
• 12 teaspoon salt
• 2 (3 ounce) packages vanilla pudding mix
• 34 cup sugar
• 34 lb sweet butter
• 34 cup slivered almonds
• 14 cup butter

1. Slice pound cake into 1/2 inch horizontal layers.
2. Set aside.
3. FILLING: Combine pudding mix, milk and salt and cook until thickened.
4. Cover and refrigerate for 1/2 hour.
5. Cream butter and sugar until fluffy.
6. Stir into cooled pudding.
7. ALMONDS: In a skillet melt 1/4 cup butter.
8. Add almonds and cook until golden brown.
9. Cool.
10. Grind until consistency of corn meal.
11. TO ASSEMBLE CAKE:.
12. Cover cake layers with pudding.
13. Frost top and sides of cake with pudding.
14. Top with ground almonds.
15. Store cake covered in refrigerator.

cake, milk, salt, vanilla pudding, sugar, sweet butter, almonds, butter

Taken from www.food.com/recipe/frankfurter-gruntz-117243 (may not work)