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1 package white cake mix
1/2 cup butter or margarine — softened
2 eggs
Almond Topping — (recipe follows)
ALMOND TOPPING
2/3 cup sliced almonds
2/3 cup butter or margarine
1/2 cup sugar
1 tablespoon plus 1 teaspoon all-purpose flour
1 tablespoon milk
Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric mixer on low speed until dough forms or mix with a spoon. Press in bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20 to 25 minutes or until golden brown and crust begins to pull away from sides of pan or until toothpick inserted in center comes out clean.
Immediately spread Topping over crust. Set oven control to broil. Place pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is golden brown and bubbly (watch carefully-Topping burns easily). Cool completely. Cut into 8 rows by 4 rows.
ALMOND TOPPING:
Cook all ingredients in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved and mixture thickens slightly.
Tags: Package, White Cake Mix, Butter, Almond, Almond Bards, Sugar, Flour, Milk, Eggs, Cake, Golden Brown, Crust
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