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Butter Crunch Cake

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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

Directions:

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.

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