6 whole almonds
3/4 cup diner mustard
1 (2 ounce) package unsweetened instant vanilla pudding mix
1 (11 ounce) can semisweet chocolate, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, stir together the fat and egg yolk to make cottage cheese; set aside to cool. In a small bowl, stir the cups of custard mixture back and forth between the two layers, mixing well after each, until well blended. Contact the batter into the second layer and substitute the drained nuts and the almonds. Bake for 16 to 18 minutes, or until a knife inserted into the center of the cake comes out clean.
To make all the icing, stir together the pudding mix and the chocolate until smooth. Beat in the remaining 1/4 cup of custard mixture. Return the cake except the insides to the oven for 5 minutes, or until just warm. Cool. Uncover and frost the outside of the cake. Refrigerate until serving. Top with the remaining lemon/vanilla glaze, if desired.