Yield: 1 cake
|¼ cup||Soft butter or margarine|
|½ cup||Sliced almonds|
|¼ cup||C and H Golden Brown Sugar firmly packed|
|2 tablespoons||C and H Golden Brown Sugar|
|1 pack||Pound cake mix (17 oz.)|
Topping: Spread a 9-inch tube pan with soft butter in an even thick layer on bottom and ⅔ way up the sides. Pat almonds evenly over butter. Sprinkle brown sugar on bottom.
Cake: Combine brown sugar with cake mix and prepare according to package directions. Pour batter into prepared pan. Bake in 325 degree oven 1 hour or until golden brown. To remove cake, invert on serving plate. Serve cold.
If using a loose bottom tube pan place foil under pan to protect oven.
Reprinted with permission from _Just Cakes_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias