German Bee Sting Cake
Ingredients
- 1 stick plus 6 tablespoons Land O Lakes butter, softened, divided
- 3/4 cup Mountain Ridge honey, divided
- 2 teaspoons Mccormick vanilla extract, divided
- 1/2 cup sliced Fisher almonds
- 1/4 cup Domino sugar
- 2 Eggland’s Best eggs
- 1 3/4 cups plus 1 tablespoon Gold Medal all-purpose flour
- 1 tablespoon Clabber Girl baking powder
- 1/2 teaspoon Morton salt
- 1/2 cup TruMoo milk
- 2 cups Borden heavy cream
- 1 (3.4-ounce) package Jell-O instant vanilla pudding and pie filling mix
Instructions
- Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
- In
a small saucepan over medium-high heat, melt 6 tablespoons butter and
1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2
minutes. Remove from heat and stir in 1 teaspoon vanilla and the
almonds; let cool.
- In a large bowl, beat remaining 1 stick
butter and the sugar until creamy. Add remaining 1/4 cup honey, the
eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
- In
a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt;
mix well. Gradually beat flour mixture and milk into batter until
smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon
flour on top, and lightly press down with fingers. Pour almond mixture
evenly over flour.
- Place pan on baking sheet and bake 30 to 35
minutes, or until toothpick comes out clean. Let cool. Remove springform
pan ring, invert cake onto baking sheet, and remove bottom of pan and
wax paper. Invert cake top side up onto platter. Slice cake in half
horizontally.
- In a medium bowl, beat heavy cream until stiff.
Add pudding mix and beat until thoroughly combined. Spread mixture onto
bottom half of cake. Place top of cake over cream mixture. Serve or
refrigerate until ready to serve.
