FRANKFURTER KRANZ A LA DR. OETKER

Steps:

• 1. DOUGH:.
• 2. Preheat oven to 360ºF.
• 3. Cream the butter til fluffy.
• 4. Add sugar 1 tbsp at the time, mix until creamy.
• 5. Add eggs 1 at a time, mix until smooth.
• 6. Mix flour, starch, baking powder and salt.
• 7. Add flour mixture 1 tbsp at a time until fully absorbed.
• 8. Pour into a greased & floured bundt pan.
• 9. Bake for 35 to 45 minute toothpick should come out clean.
• 10. BUTTER CREAM FROSTING:.
• 11. Prepare pudding per package directions using only 1 1/2 cup milk.
• 12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
• 13. Bring butter to almost room temperature.
• 14. Cream butter.
• 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
• 16. KROKANT or BRITTLE:.
• 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
• 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220ºF brittle stage on candy thermometer).
• 19. Transfer to a greased cookie sheet and let cool completely.
• 20. Break into real small pieces (English toffee bits could be substituted).
• 21. ASSEMBLY.
• 22. Cut cooled cake in three layers.
• 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
• 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
• 25. Sprinkle krokant or brittle over entire cake.
• 26. Decorate with reserved butter cream frosting.
• 27. It's best if it has a day to sit in the refrigerator.