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1. DOUGH:
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2. Preheat oven to 360u00b0F.
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3. Cream the butter til fluffy.
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4. Add sugar 1 tbsp at the time, mix until creamy.
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5. Add eggs 1 at a time, mix until smooth.
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6. Mix flour, starch, baking powder and salt.
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7. Add flour mixture 1 tbsp at a time until fully absorbed.
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8. Pour into a greased & floured bundt pan.
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9. Bake for 35 to 45 minute toothpick should come out clean.
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10. BUTTER CREAM FROSTING:
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11. Prepare pudding per package directions using only 1 1/2 cup milk.
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12. Cool pudding, cover with plastic wrap to prevent skin while cooling.
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13. Bring butter to almost room temperature.
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14. Cream butter.
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15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate).
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16. KROKANT or BRITTLE:
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17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown.
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18. Stir in nuts and cook on low heat until it all has a nice cognac color (220u00b0F brittle stage on candy thermometer).
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19. Transfer to a greased cookie sheet and let cool completely.
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20. Break into real small pieces (English toffee bits could be substituted).
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21. ASSEMBLY.
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22. Cut cooled cake in three layers.
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23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake.
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24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup.
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25. Sprinkle krokant or brittle over entire cake.
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26. Decorate with reserved butter cream frosting.
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27. It's best if it has a day to sit in the refrigerator.
