Instructions: Spread almonds on a cookie sheet and sprinkle with sugar. Cook under broiler, stirring frequently, until almonds are darkly toasted and sugar is caramelized.

Watch carefully. Let almonds cool to room temperature, stirring occasionally.

Whip Pastry Pride until stiff peaks form. Gently fold in prepared vanilla pudding. Use this mixture to fill and frost cake layers. Press almonds all over top and sides of cake. Keep cake refrigerated.

Note: You can add 1/4 teaspoon almond oil as you make cake rounds for a more intense flavor. Also, another version from Noyes uses a 1-pound carton of Bavarian creme cake filling instead of vanilla pudding. Bavarian creme filling can usually be found at specialty cake supply stores.

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