Ingredients: |
Ingredients: 1/2 cup unsalted butter
1/2 cup shortening
2 cups sugar
5 large eggs, separated
2 1/4 cups flour
1 1/4 teaspoons baking soda
1 cup plus 2 tablespoons buttermilk
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 cup flaked coconut (Mounds brand)
1 cup slivered almonds, toasted/chopped
1/2 cup slivered almonds, toasted
Cream Cheese Frosting:
1 (8-oz.) package cream cheese, softened
6 cups powdered sugar
1/2 cup butter
1 teaspoon vanilla
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Directions: |
Directions:Separate eggs, putting whites in a mixing bowl and bring eggs and butter to room temperature. Grease and flour bottoms and sides of three 9-inch round cake pans. Toast almonds; do not allow to turn dark, they will be bitter. Measure all ingredients before beginning. Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Beat in egg yolks, one at a time. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings, coconut and chopped almonds. Beat egg whites at high speed with electric mixer until stiff peaks form; fold into batter. Pour into pans. Bake at 350º for 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks ten minutes; remove from pans and cool on racks.
Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle with slivered almonds.
Frosting:
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla. |
This recipe for TOASTED ALMOND-BUTTER CAKE is from