Butter Almond-Chocolate Cake - cooking recipe

Ingredients

3/4 c. chopped blanched almonds
3 Tbsp. butter
1/2 c. sugar
2 egg yolks
1/8 tsp. salt
1 (8 or 9-inch) cool baked chocolate cake layer
2 tsp. vanilla
2 egg whites
2 c. or 1 (4 1/2 oz.) container Birds Eye Cool Whip nondairy whipped topping, thawed
1/2 c. milk

Preparation

Saute nuts in butter in saucepan until golden; reserve 1/4 cup for garnish.
Add sugar, milk, yolks and salt to remaining nuts in saucepan.
Stir over medium heat to boiling; simmer 1 minute, or until lightly thickened.
Add vanilla; chill.
Beat whites until stiff; fold in chilled mixture, then whipped topping.
Freeze until firm in 8 or 9-inch layer pan (depends on size of cake layer), lined on bottom and sides with waxed paper at least 4 hours.
Split cake layer, making 2 thin layers; place one on serving plate.
Unmold frozen mixture onto layer; top with second layer.
Sprinkle with confectioners sugar and reserved nuts. Store cake in freezer; let stand at room temperature 30 minutes before serving.