Almond Sponge Cake with Chocolate Pudding Frosting

*2 Eggs
*1 cup Sugar
*1/4 cup Butter
*1/2 cup 2 percent Milk
*1 teaspoon Baking Powder
*1 teaspoon Almond Extract
* pinch of Salt
*1 cup All-purpose Flour

1. Beat in mixer the eggs and sugar and beat until thick.

2. In a sauce pan medium low heat the milk and butter just until butter is melted, remove from heat and let cool.

3. In a separate bowl combine the flour, baking powder and salt and add to the mixer bowl of creamed eggs and sugar and adding slowly melted butter and milk.
Mix until smooth.

4. Use cupcake liners of your choice in muffin tin filling each cupcake liner 3/4 full.

Preheat the oven to 350*F and bake cupcakes for 25 minutes. Makes 12 cupcakes.

Chocolate Pudding Frosting

*1 package 3.4 ounces box Jell-0 cook & serve Fudge Chocolate Pudding, not instant
*1/2 cup milk
*6 tablespoons Butter Flavored Crisco
*6 tablespoons Butter, at room temperature
*2 cups Confectioners Sugar, add more as needed
*2 tablespoons Special Dark Hershey’s Cocoa, mix in with dry confectioners sugar

Cook on medium heat the pudding and milk, whisk constantly until thickened. Remove from heat and cool.

In mixer add: cooled prepared pudding, butter flavored Crisco, butter, confectioners sugar with Cocoa and mix until desired consistency for pipping frosting on to cupcakes.

Use a pastry bag and frosting tip of your choice for pipping/frosting cupcakes.

Enjoy!

Lindy