1 c. butter, softened
2 c. powdered sugar
1/2 c. brandy
1 c. toasted almond slivers
5 egg yolks
1 angel food cake, lg.

Saute almond slivers in buttered skillet until lightly browned. Blend butter with sugar. Beat until fluffy. Blend in egg yolks, one at a time, beating well after each. Blend in brandy and almonds. Mix well.

Line a rounded side bowl with waxed paper. Slice angel food cake in layers 1/2 inch thick, place a layer of cake on bottom of mold, then a layer of brandy mixture. Continue in this order until all brandy mixture is used and bowl is filled. Chill overnight. Turnout on a tray and frost.

FROSTING:

1 pt. heavy cream, whipped
1/4 c. brandy
1/2 tsp. vanilla
3 to 4 tbsp. powdered sugar