| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Box cakes, Nuts, Loaf |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar; firmly packed |
| 2/3 |
c |
Margarine or butter; soften |
| 2 |
c |
Almonds; toasted, chopped |
| 1 |
c |
Flour |
| 1 |
pk |
Deluxe butter recipe golden cake mix |
| 3 |
|
Eggs |
| 2/3 |
c |
Water |
| 1/2 |
c |
Butter or margarine; soften |
| 1 |
c |
Powdered sugar |
| 1 |
tb |
To 2tbl water |
| 1/4 |
ts |
Almond extract |
| 4 |
tb |
Sliced almonds (garnish) |
INSTRUCTIONS
PATTI - VDRJ67A
CRUST
CAKE
GLAZE
Preheat oven to 375~. Grease and flour 2, 9x5" loaf pans.
CRUST: Combine brown sugar and butter in large bowl. Beat at medium speed
until light and fluffy. Stir in toasted almonds and flour. Blend well.
Divide and press evenly into pans.
CAKE: Combine cake mix, eggs, water and butter in large bowl. Beat at
medium speed for 4 minutes. Pour into pans. Bake for 35-45 minutes or until
tested done. Cool in pans 10 minutes. Invert onto cooling racks, crust side
UP. Cool completely.
GLAZE: Combine powdered sugar, water and almond extract in small bowl.
Stir until smooth. Add water 1 tbls at a time until glaze is desired
consistency. Spoon over colled loaves. Sprinkle sliced almonds over top.
TOASTED ALMONDS: To toast almonds, spread in a single layer on baking
sheet. Bake at 325~ for 6-8 minutes or until fragrant and light golden
brown. Cool before chopping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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