Bee Sting Cake: honey of a treat

Cream the margarine, gradually add sugar and cream until fluffy. Add eggs one at a time, and beat after each addition. Add flour and baking powder alternately with the milk and honey, beating well after each addition. Add vanilla and stir well. Slowly pour mixture over brown sugar and nuts, being careful not to push nuts to the center.

Bake about 1 1/2 hours or until a tester comes out clean. Remove from oven. Let sit for 5 minutes. Remove cake from pan by inverting pan onto a flat cake plate so that nuts will be on the top. Carefully remove the foil (sometimes the cake will come out of the pan without the foil).

Cool completely, about 3 hours. It is important that the cake be completely cool before you put on the topping or the topping will melt.

To make topping: : Whip cream until thick; add rum and instant pudding. Continue to whip until stiff. If it becomes too thick to spread, add a little milk as you whip.

To assemble cake: : Cut cooled cake crosswise to make 2 layers. Set top layer with nuts aside. Spread whipped topping about 2 inches thick on bottom layer.

Place top layer on top and dollop with remaining whipped cream (do not ice the sides). Garnish top with stemmed maraschino cherries or fresh strawberries, if desired. Refrigerate until ready to serve.

Per slice (without optional garnish): : 911 calories, 10 grams protein, 53 grams fat, 22 grams saturated fat, 104 grams carbohydrate, 1 gram fiber, 180 milligrams cholesterol, 534 milligrams sodium