A rich Caramel-Almond Topping is baked onto this chocolate cake during a second baking period. The cake is moist and keeps well. Although it is quick to prepare, you might keep one in the freezer, cut and ready for unexpected company, an impromptu picnic or a coffeetime snack.

Preparation time:   about 20 min Baking time:   cake about 30 min / topping 10 min. Oven temp:   350 degrees F

For 1 9-inch square cake, you will need: 2 eggs 3/4 cup sugar 1 1/4 cups all-purpose flour 3 Tbsp. dark cocoa 1 1/4 tsp. baking powder 2 Tbsp. milk 1/2 cup butter or margarine, melted and cooled

 

1. In large bowl of mixer, beat eggs and sugar until thick. Add flour, cocoa, baking powder and milk. Mix at medium speed, scraping sides of bowl until dough is smooth. 2. Mix in butter. 3. Turn into a buttered 9-inch-square baking pan. Bake at 350 degrees F for about 30 min or until a wooden pick inserted in the center comes out clean. 4. Meanwhile, prepare topping. Combine butter, milk, and brown sugar in pan. Stir over low heat until blended and smooth. Mix in the flour. Heat just to boiling. 5. Spread topping evenly over cake immediately after it finishes baking. Sprinkle with the almonds. 6. Return to oven and bake for 10 min or until topping is bubbly and caramelized-looking and almonds are toasted. 7. Cool in pan. Serve in squares. Caramel-Almond Topping: 1/4 cup butter or margarine 2 Tbsp. milk 1 cup brown sugar, firmly packed 2 Tbsp. all-purpose flour 1/2 cup slivered almonds