Tipsy Cake
By: Anonymous
Published: Monday, November 30, 2009 - 5:09pm

Ingredients




2 sponge cake layers
1/4 cup raspberry jam
1 cup whiskey
1 (3 oz.) pkg. instant vanilla pudding
1 1/2 cups milk
1 cup blanched slivered almonds

Preparation

1 Spread cake with jam and arrange in serving bowl. Sprinkle with 3/4 cup whiskey and refrigerate for 1 hour. Blend pudding, milk and rest of whiskey and beat until thickened. Pour over cake and decorate with almonds.