1/2 c. butter
1/2 c. sugar
1/8 tsp. salt
4 egg yolks, lightly beaten
1 tsp. vanilla
3 tbsp. milk
1 c. sifted flour
1 tsp. baking powder
4 egg whites, lightly beaten
3/4 c. sugar
1/2 c. blanched almonds, sliced
1 tbsp. sugar
1 1/2 tsp. cinnamon (mixed with sugar)
1 pkg. vanilla pudding, mixed as directed on pkg.

Cream butter; beat in sugar and salt, then egg yolks, vanilla and milk and flour (sifted with baking powder). Spread mixture into 2 greased round cake pans (8" or 9"). Beat egg whites until very light, adding 3/4 cup sugar gradually. Spread this on unbaked mixture in both pans. Sprinkle with the sliced almonds and cinnamon sugar. Bake at 350 degrees for 30 minutes.

When cool, invert on plate; invert again (egg white side will be up). Spread vanilla pudding on 1 layer; place other layer on top.