¾ lb of flour.
½ lb of sour cream.
1 cup of sugar.
6 tablespoons of milk.
6 tablespoons of oil.
4 teaspoons of baking powder.
1 teaspoon of vanilla.

TOPPING
4 packets of sliced almonds.
½ lb of butter.
½ lb of sugar.
4 tablespoons of milk.
1 teaspoon of vanilla.

Instructions for Almond Cake:
Mix all the dough, then spread it on a cookie sheet.

Melt the butter in a saucepan; add sugar, vanilla, and milk.

Stir in the almonds and thoroughly mix all of the topping ingredients.

Spread the topping over the dough, then bake at 325°F (160°C) for 20 minutes, or until done.

Amaretto Cake ingredients list:
18 ounces of yellow cake mix.
4 medium eggs.
1 package of vanilla instant pudding.
1 cup of confectioners’ sugar.
½ cup of water.
½ cup of vegetable oil.
½ cup of amaretto.
6 teaspoons of amaretto.
¼ teaspoon of almond extract.

Instructions for Amaretto Cake:
Preheat your 175°C. A ten-inch cake pan.

Combine the water, vegetable oil, almond extract, and 6 teaspoons of the amaretto, and mix thoroughly.

Pour the batter into your pan.

Bake for about 40-50 minutes.

While baking, make amaretto icing by sifting the confectioner’s sugar and combining it with half a cup of amaretto. Blend until smooth.

Remove the cake from the oven. While still warm, poke holes into the bottom and pour the amaretto icing in, and also over the bottom of the cake. Let the cake cool for 2-3 hours, then remove from the pan.

Angel Food Cake E recipe

Angel Food Cake E ingredients list:
1 3/4 c egg whites (about a dozen eggs).
1 1/2 t cream of tartar.
1/4 t salt.
1 1/2 cups granulated sugar.
1 1/4 c sifted whole wheat flour.
2 t vanilla extract.
3/4 t almond extract.
3/4 t fresh lemon juice.

Instructions for Angel Food Cake E:
Combine egg whites, cream of tartar, and salt. Beat to very soft peaks. Then, mixing on low, gradually add sugar 1 T. at a time. Then add flour 1 T.
at a time in the same manner. Do not overmix. Fold in vanilla, almond extract, and lemon juice. Place mixture into a non-stick angel food pan and bake on the bottom rack at 350F for about fifty minutes or until a toothpick inserted into it comes out clean and the top feels dry. Invert the pan and cool.