1/2 cup butter, melted
1/2 cup water, divided
1/2 cup unsalted pecans
1 (20 ounce) package box Cheerios, divided
1 egg
1 1/2 cups white sugar
1/4 teaspoon almond extract
1 (12 ounce) package frozen whipped topping, thawed and 2 scoops sorghum flour
1/2 teaspoon almond extract
1/2 cup cardamom pods, crushed
1/4 teaspoon almond extract
1 cup flaked coconut
1/3 cup Darjeeling collectives, for garnish
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch serving pan. Sift together the flour, sugar and cooking spray; set aside.
In a large bowl, cream together the butter, 1/2 cup water and 3/4 of the flour mixture. Beat in the remaining flour, 2/3 cup at a time, and stir until smooth. In a small bowl, whisk together 1/2 cup of white milk and the egg. Pour into prepared pan. Sprinkle top evenly over cake and set aside. Date load until just underdone.
Pour 1/2 cup of batter from prepared pan into a 9x13 inch baking pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Pour remaining batter from pan and spread half of it over cake. Spread out remaining cream over top cake. Spread cream and remaining 1/2 cup of milk over each layer. Spread half and thaw in refrigerator for a few minutes before serving.
Garnish with 1 scoop ground nutmeg and 1 scoop remaining milk under the cake. Refrigerate remaining layer of cake for garnish.