Tipsy Cake
Ingredients
2 sponge cake layers
1/4 cup raspberry jam
1 cup whiskey
1 (3 oz.) pkg. instant vanilla pudding
1 1/2 cups milk
1 cup blanched slivered almonds
Preparation
1
Spread cake with jam and arrange in serving bowl. Sprinkle with 3/4 cup whiskey and refrigerate for 1 hour. Blend pudding, milk and rest of whiskey and beat until thickened. Pour over cake and decorate with almonds.
Tools
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Yield:
48.0 servings
Added:
Monday, November 30, 2009 - 5:09pm
