Directions: |
Directions:Measure ingredients. Set the reserved ingredients and the nuts aside. Prepare nut topping by mixing together in a small saucepan the reserved 1/3 cup sugar, and the reserved 1 tbs. flour. Add the reserved 1/4 cup butter, the reserved l tbs milk and stir. Add the l cup nuts. Set aside.
Sift together the balance of the flour, plus the baking powder and salt.
In a large bowl place, the balance of butter. Then add the balance of the sugar gradually. Add eggs, one at a time. Beat well. Alternately add flour mixture and balance of milk, beating well after each addition. Pour into a greased, lightly floured 9" spring form pan.
Heat nut mixture just until the sugar dissolves, stirring constantly.
Sprinkle batter with reserved 1 tbs. flour. Lightly pat surface with hand to spread flour evenly. Carefully spoon warm nut mixture over the batter.
Bake in a preheated 375 oven, 35 to 50 minutes, until cake tests done. Cool cake to room temperature.
Meanwhile make filling: Prepare l package of vanilla pudding as directed on package. Add 1 stick of butter at room temperature to hot pudding. Stir until the butter is melted and absorbed. Cover with waxed paper, and cool.
When cake and filling are cool, cut cake crosswise to form two layers. Place filling on bottom layer, reassemble and chill before serving. |
Personal
Notes: |
Personal
Notes: When I first started working in New York City as a teenager in the late 30's, I usually ate lunch at Horn and Hardart's Automat. This is a restaurant where everything but the entrees is placed in built-in cubicle spaces in the wall. The food cubicles have windowed doors which are opened when a prescribed coin is inserted into a slot. Every day there were featured entrees and desserts. My favorite menu was on Thursday when they served a cake very similar to this. It was my favorite dessert at the time, and it is still unusual and very good. But my recipe did not come from "The Automat."
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