Blitz Cake
  • Duncan Heinz yellow cake mix with pudding
  • 1 small pkg. vanilla pudding
  • 4 eggs
  • 1 1/3 cup milk
  • 2/3 cup sugar
  • sliced almonds
  • Cool Whip
  1. Make cake mix as directed, but use 3 egg yolks and 1 whole egg instead of what is called for. Save whites for meringue.
  2. Make meringue with 3 egg whites and 2/3 cup sugar. Beat until stiff peaks form.
  3. Divide batter between 2 round cake pans. Spread meringue on top of batter; sprinkle top of meringue with sliced almonds.
  4. Bake according to box directions; cool.
  5. Prepare filling by mixing instant pudding and 1 1/3 cup milk.
  6. To assemble cake, place one cake layer, meringue side down, on a serving plate; spread pudding filling. Place remaining cake layer, meringue side up, on top of pudding. Frost with Cool Whip.
  7. Refrigerate at least 1 hour before serving.
It's the almond/pudding/meringue filling that makes this so good.