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Name: Bee Sting Cake
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: not set
Ingredients: 1/2 cup butter; 3/4 cup honey; 2 tsp Vanilla; 1/2 cups Almonds sliced; 1/4 cup sugar; 2 eggs; 1 3/4 cup Flour plus 1 tbsp; 1 tbsp baking powder; 1 tbsp Salt; 1/2 cup milk; 2 cups heavy cream; 1 pkg Jello Instant vanilla pudding 3.4oz

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INGREDIENTS

1/2 cup butter
3/4 cup honey
2 tsp Vanilla
1/2 cups Almonds ; sliced
1/4 cup sugar
2 eggs
1 3/4 cup Flour ; plus 1 tbsp
1 tbsp baking powder
1 tbsp Salt
1/2 cup milk
2 cups heavy cream
1 pkg Jello Instant vanilla pudding ; 3.4oz

Servings

INSTRUCTIONS

Preheat oven to 375 degrees. Coat bottom and sides of a 9" springform pan with cooking spray, and line the bottom with wax paper. Set aside

In a small saucepan over medium high heat, melt 6 tbsp butter and ½ cup honey. Bring to a boil. Reduce heat to low and simmer 2 minutes. Remove from heat and stir in 1 tsp vanilla and almonds; let cool.

In a large bowl, beat remaining butter, and sugar until creamy. Add remaining ¼ cup honey, the eggs, and remaining tsp of vanilla, beat until thoroughly mixed.

In a medium bowl, combine 1 ¾ cups flour, baking powder, salt and mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tbsp flour on top and lightly press down with fingers. Pour almond mixture evenly over flour.

Place pan on baking sheet and bake 30-35 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 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

NOTES

Alert editor

Bee Sting Cake

1/2 cup butter
3/4 cup honey
2 tsp Vanilla
1/2 cups Almonds sliced
1/4 cup sugar
2 eggs
1 3/4 cup Flour plus 1 tbsp
1 tbsp baking powder
1 tbsp Salt
1/2 cup milk
2 cups heavy cream
1 pkg Jello Instant vanilla pudding 3.4oz

Preheat oven to 375 degrees.  Coat bottom and sides of a 9" springform pan with cooking spray, and line the bottom with wax paper.  Set aside
In a small saucepan over medium high heat, melt 6 tbsp butter and ½ cup honey.  Bring to a boil.  Reduce heat to low and simmer 2 minutes.  Remove from heat and stir in 1 tsp vanilla and almonds; let cool.
In a large bowl, beat remaining butter, and sugar until creamy.  Add remaining ¼ cup honey, the eggs, and remaining tsp of vanilla, beat until thoroughly mixed.
In a medium bowl, combine 1 ¾ cups flour, baking powder, salt and mix well. Gradually beat flour mixture and milk into batter until smooth.  Spread batter evenly in pan. Sprinkle remaining 1 tbsp flour on top and lightly press down with fingers.  Pour almond mixture evenly over flour.
Place pan on baking sheet and bake 30-35 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 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

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Nutrition

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Serving Size: 1 Serving (120g)
Recipe Makes: 12 Servings

Calories: 300
Calories from Fat: 159 (53%)

Amt Per Serving		% DV

	Total Fat 17.7g	24 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.1g
Cholesterol 50.1mg		15 %
Sodium 1272.2mg		44 %
Potassium 128.4mg		3 %
Total Carbohydrate 34.5g		10 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 34g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 300

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