"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
Cake: 1 c. butter 1 c. sugar 1 ½ c. flour 1 egg Filling: ½ pound almond paste 1 egg, beaten ½ c. sugar
Cake: Cream together butter and sugar; mix in egg; stir or mix in flour. Spread ½ mixture in a greased 9x13 inch pan. Spread almond mixture over first layer and add remaining mixture – spread as evenly over 2nd layer as possible. Bake at 350o for 25-30 minutes. Filling: Crumble almond paste; mix with 1 beaten egg and ½ c. sugar.
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