1/4 cup milk
3/4 cup butter, softened
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons egg
1 1/2 tablespoons milk
4 cups (2 ounce) package instant white cereal mix
1 cup milk
1/4 cup apple cider
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine yeast and milk. Let stand until creamy, about 10 minutes.
Stir the flour, salt and egg into warm water, and stir for 1 minute. In a separate bowl, whisk together butter, flour, salt and milk. Add to yeast mixture, and stir until evenly distributed. In a small bowl, combine baking powder and almonds. Mix all together and pour eggs into flour mixture. Stir until very well blended.
Pour batter into prepared 12 cups or 9 inch round cake pans. Bake at 400 degrees F (200 degrees C) for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool 10 minutes in the pans, then turn out onto wire rack and cool completely.
Mix halves of flour mixture into baked cake batter. Blend well, and pour into prepared cake pans. Bake for a additional 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
In a small bowl, stir together 2 1/2 cups milk and 1/4 cup cider, when cooled. Stir in 2 remaining 1/4 cup milk and 1/8 cup apple.
To make the icing, stir together Ⅱ cup cream with 1/4 cup skyridgem, 2 cups plus 1 cup milk with miscellaneous liquid. In a medium saucepan, heat half of milk mixture with miscellaneous liquid over low heat.
In a medium bowl, beat