1/2 c. soft shortening, like Crisco
1 1/2 c. confectioner's sugar, sifted (divided)
4 eggs, separated
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 Tbsp. milk
1/2 c. granulated sugar
1/2 c. shaved blanched almonds
2 Tbsp. sugar
1 batch instant vanilla pudding
An old-school dessert recipe.
Beat together shortening and 3/4 c. confectioner's sugar. (Confectioner's sugar is also known as powdered sugar, icing sugar, or 10X.)
Separate eggs. Add yolks to creamed shortening and sugar mixture.
Into a medium bowl, sift together flour, baking powder, and salt. Add dry ingredients to creamed shortening mixture. Then add 3 Tbsp. milk.
Grease and flour two round 8-inch cake pans. Pour batter into pans.
Beat egg whites until frothy. Gradually add 1/2 c. granulated sugar and 1/2 c. confectioner's sugar. Spread half of this meringue layer over batter in each pan.
Combine blanched almonds with 2 Tbsp. sugar. Sprinkle evenly over meringue layers.
Bake at 325°F for 35 to 40 minutes. (Remember, a meringue behaves itself much better on a dry day. Humidity = meringue's doom!)
While cake layers are baking, make instant pudding according to package directions. Place in refrigerator to firm.
Allow cake to cool thoroughly and completely. Place a layer on a serving plate, meringue side up. Add a layer of pudding, then place the other layer on top.
Serve with whipped cream alongside.
Submitted by Gretchen Grant
Contributed on: and modified on Monday May 10th, 2010