So, a few changes since my last attempt at a copy cat version of the best burnt almond cake I ever had. I made a doctored French Vanilla cake mix cake; however, the texture/crumb wasn't as fine as I wanted. Next time, I'd probably make a white cake from scratch using cake flour. For the frosting and filling, I based it off of this mousse filling recipe. I used Pastry Pride instead of milk and heavy cream and a box of French Vanilla pudding. I couldn't stop sampling it; it was so good. As for the crunch, I should've realized there's a reason why they sprinkled powdered sugar all over the top of their cake. So, I toasted the sliced almonds with powdered sugar in a skillet over medium heat until the sugar melted and the nuts were slightly brown.
