6 oz Cream cheese; softened
10 tb Butter; softened
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla extract
1 ts Almond extract
2 oz Or squares semi-sweet
-chocolate; melted and
-cooled
1 c Flour
3/4 ts Baking powder
1/4 ts Baking soda
3 tb Milk
1 c Sliced natural almonds;
-toasted *
1/4 c Raspberry jam
1/4 c Sugar
2 ts Light corn syrup
Beat cream cheese with 6 tablespoons butter until light and fluffy. Beat in
brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted
chocolate. Combine flour, baking powder, and baking soda in small bowl;
fold into creamed mixture alternately with milk. Fold in 1/2 cup almonds.
Spread mixture into a well-greased 9 x 9-inch square glass baking dish;
microwave on Hi power, 5 to 6 minutes, turning pan every two minutes, until
top is just barely tacky. Remove cake from oven and allow to cool on
counter.* Meanwhile, spoon raspberry jam into glass measuring cup;
microwave on Hi power, 30 seconds, until melted. Spread cake top with jam.
Place remaining 4 tablespoons butter in glass measuring cup with sugar and
corn syrup; microwave on Hi power, 1 minute, until mixture is bubbly.
Remove from oven and stir in remaining 1/2 cup almonds. * * Spread sugared
almonds evenly over raspberry jam. Allow cake to cool completely before
cutting.
Yield: 10
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree
oven and bake 5 to 10 minutes or until almonds are light brown; stir once
or twice to assure even browning. Note that almonds will continue to brown
slightly after removing from oven.
* To bake cake in conventional oven; bake in greased 8 x 8-inch square pan
at 350 degrees Fahrenheit, 25-30 minutes, until cake tester comes out
clean.
* To make topping on stove, melt jam in small pan over low heat. Melt
butter in small saucepan; stir in sugar and corn syrup. Cook until bubbly.
Remove from heat and stir in remaining 1/2 cup almonds.
See
Yields
10 Servings