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Toasted Almond Butter Cake

Source of Recipe


Southern Living, December 1999






List of Ingredients



• 1/2 cup butter or margarine, softened
  
• 1/2 cup shortening
  
• 2 cups sugar
  
• 5 large eggs, separated
  
• 2-1/4 cups all-purpose flour
  
• 1-1/4 tsp baking soda
  
• 1 cup plus 2 Tbsp buttermilk
  
• 1 tsp almond extract
  
• 1/2 tsp vanilla extract
  
• 1/2 tsp butter flavoring
  
• 1 cup flaked coconut
  
• 1 cup slivered almonds, toasted and chopped
  
• Cream Cheese Frosting (recipe follows)
  
• 1/2 cup slivered almonds, toasted (optional)
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold into batter. Pour into three greased and floured 9-inch round cake pans.
   
   
4. Bake at 350° F for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
   
   
5. Spread Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle with 1/2 cup slivered almonds, if desired.
   
   Makes one (3-layer) cake.
   
   .............
   
   CREAM CHEESE FROSTING
   
   • 1 (8-ounce) package cream cheese, softened
   • 1/2 cup butter or margarine
   • 6 cups powdered sugar
   • 1 tsp vanilla extract
   
   Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
   
   Makes 4 cups.