ALMOND CRUST CAKE ..from 1995
|butter or margerine|
get recipes @ goboldwithbutter.com
|1 3/4 c||sliced natyral (unblanched) almonds|
|2 box||(1 lb. 3oz. each)......yellow cake mix|
|1 tsp||almond extract|
I have made this cake many times...with excellent results!
Wouldn't you know..today....I must have done something wrong..
Removing it from the pan..it fell apart..
Now I know it has to sit , cooling in the pan..10-15 minutes..
I lost track of time..my mistake,
It still tastes great.
I show you all the photos...so's you don't make the same mistake I did!!!....It has a crusty exterior with the almonds...and tastes great.
Coat a 10x4-inch tube pan.
Coat pan generously with butter.
photo: cake slice
Fill pan up to 2 inches from top with batter.
photo: a mistake
Cool for ten minutes in the pan.
from pan and cool throughly, before slicing.
Sliced thin you can serve 20.
Great with ice-cream.
Photo: another view
Original picture and recipe:
from the Clear-Ridge Reporter Chicag, Il.
pg.9 Wed Dec.27, 1995