1/2 cup butter
2 cups white sugar
1 cup packed light brown sugar
1 (15 ounce) can evaporated milk
1 1/2 cups evaporated grape juice
2 cups finely chopped almonds
1 (8 ounce) jar marshmallow creme
2 eggs
1/4 cup vegetable oil
4 (3 ounce) packages instant chocolate pudding mix
1 (8 ounce) package instant vanilla pudding mix
3 tablespoons butter, melted
1/2 cup confectioners' sugar for dusting
In a large bowl, cream together the butter, white sugar and brown sugar; beat in the confectioners' sugar. stir in the evaporated milk, grape juice and almonds.
In a separate bowl, mix pudding mix and instant pudding mix; spoon into an 8x8 inch dish. Top with marshmallow creme and granulated sugar.
In a medium saucepan, melt butter until just slightly warm. Stir in confectioners' sugar. Pour over pudding mixture in the pan. Sprinkle with melted butter.
Bake in the preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 15 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
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