Email to Amy       

Recipe Categories: shubie74's HOME PAGEAppetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Butter Crunch Cake




Source of Recipe


*


List of Ingredients




2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup sugar
2 eggs
2/3 cup milk
1 teaspoon vanilla
1/4 teaspoon extract of almond

Crunch Mixture:

1/2 cup butter
1/2 cup sugar
1/2 cup fine dry bread crumbs
1/2 cup finely chopped blanched almonds



Recipe



Sift flour once, measure, add the baking powder and salt and sift together twice. Cream shortening with sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Add sifted dry ingredients alternately with the milk, beating until smooth after each addition. Add extract and blend. Grease an 8 inch square pan and spread the crunch mixture in the bottom.

Prepare the crunch mixture this way: Cream the butter and sugar until it is light and fluffy. Add the bread crumbs and almonds and blend. Spread cake batter over crunch mixture and bake in a 350 degree oven about 45 to 50 minutes, or until done. Allow to stand in the pan 2 to 3 minutes, then turn out on a cake rack to cool. Drizzle a little thin confectioners' sugar frosting over the crunch mixture before it has completely cooled, if desired.