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Almond Cream Cake


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  • 1 55 oz milk chocolate candy bar


Adapted from


Step 1

Prepare pound cake as directed on package with water and melted butter, spread in greased 9x13 baking pan. Bake at 325 degrees for 15-20 minutes or until toothpick inserted comes out clean, cool completely. In large bowl, combine cream cheese, pudding, powdered sugar and rum extract, beat with a whisk until smooth. Fold in whipped topping. Spread over cooled cake. Refrigerate at least 2 hours. Before serving pull a vegetable peeler over edges of candy bar to form curls, let drop over filling.


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