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Almond Toffee Cake

Berkshire Kitchen

Almond Toffee Cake

This is recipe is from the kitchen of Ganna Wagner, handed down to her grand-daughter, Susie Clayton of BerkshireStyle.

Cake Ingredients:
                       
1 ½  cups flour
¾ cup sugar
1 ½ sticks of butter softened
6 oz. almonds or pecans - finely chopped

Preheat oven to 350 degrees

Blend ingredients well.  Pat onto cookie sheet.  Bake for 25 minutes or until golden.

Cut into squares while slightly warm.

Topping Ingredients:

1 Cup sugar
4 tbsp cornstarch
1 cup hot black coffee

Combine the ingredients in a saucepan until thick.

Drizzle sauce over cake.

Let sit for 2 hours.  

Serve with fresh whipped cream.  



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