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Prep Time: 20 Minutes Cook Time: 36 Minutes |
Ready In: 56 Minutes Servings: 15 |
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I got this recipe out of a magazine at work. It was probably a Southern Living magazine but I'm not sure. I haven't made this yet. Ingredients:
1 (16 ounce) package poundcake mix |
1 cup whipping cream |
2 eggs |
2 cups almonds, sliced |
1/2 cup cold butter, cut into 1 inch squares and softened |
1 cup sugar |
5 tablespoons flour |
6 tablespoons whipping cream |
Directions:
1. Beat cake mix, 1 cup whipping cream and eggs together at low speed for 30 seconds.
2. Increase speed to medium and beat for 3 more minutes. Pour into a lightly greased 13x9 pan.
3. Bake at 350 for 25 minutes.
4. Process almonds, butter, sugar and flour until almonds are finely chopped and mixture is creamy.
5. Be sure to scrape down sides.
6. Remove cake from oven.
7. Drop almond mixture evenly over warm cake.
8. Bake 10 more minutes or until almond mixture is bubbly.
9. Remove from oven.
10. Spread almond mixture evenly over cake.
11. Broil cake 4 inches from heat 1 minutes or until top is lightly browned.
12. The edges of the cake may get dark.
13. Cool on wire rack.
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