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Butter Crunch Cake

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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


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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