Toasted Almond Butter Cake

Toasted Almond Butter Cake
1/2 c butter,softened
1/2 c shortening
2 c sugar
5 lg eggs,separated
2 1/4 c all-purpose flour
1 1/4 t baking soda
1 c buttermilk,plus 2 tbsp
1 t almond extract
1/2 t vanilla extract
1/2 t butter flavoring
1 c flaked coconut
1 c slivered almonds,toasted
-and chopped
CREAM CHEESE ICING
8 oz cream cheese,softened
1/2 c butter
6 c powdered sugar
1 t vanilla extract
1 c slivered almonds,toasted
-and chopped
1 c flaked coconut,toasted
Beat butter and shortening at medium speed with an electric mixer
until creamy. Gradually add sugar, beating well. Beat in egg yolks, 1
at a time. Combine flour and baking soda; add to butter mixture
alternately with buttermilk, beginning and ending with flour mixture.
Beat at low speed until blended after each addition. Stir in flavorings,
coconut, and chopped almonds. Beat egg whites at high speed with
electric mixer until stiff peaks form; fold into batter. Pour into 3
greased and floured 9-inch round cakepans. Bake at 350 degrees for 20
to 22 minutes or until wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool on
wire racks. Spread cream cheese frosting between layers and on top and
sides of cake. For the frosting: Beat cream cheese and butter at medium
speed with an electric mixer until creamy; gradually add sugar, beating
well. Stir in almonds, coconut and vanilla.
Holiday's Best Cooking Contest / Cakes FOURTH PLACE