Cappuccino Fudge Cake - cooking recipe

Ingredients

1 c. slivered almonds
3/4 c. shortening
1 3/4 c. sugar
3 eggs
1 tsp. vanilla extract
1/4 tsp. almond extract
2 c. flour
3/4 c. cocoa powder
4 tsp. instant coffee crystals
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
Cappuccino Fudge Icing (recipe follows)

Preparation

Spread almonds\tin single layer on baking sheet.
Place in cold oven;\tbake
at
350\u00b0\tfor
9\tto 11 minutes, stirring occasionally until golden brown.
Cool;
leave
oven
at 350\u00b0. Cream shortening with sugar, eggs, vanilla and almond extracts until fluffy.
Combine flour
with\tcocoa powder, coffee crystals, baking soda, baking
powder
and salt;
mix well.
Blend dry ingredients into
creamed
mixture\talternately with milk. Stir in\t1/2 cup
toasted
almonds.
Pour
into\tgreased
and floured 9 x 13 x 2-inch baking
pan.\tBake 40 to 45 minutes or until pick inserted in center\tcomes
out clean.
Cool on wire rack.
Frost with Cappuccino
Fudge
Icing
and\tsprinkle with remaining 1/2 cup toasted almonds.
Makes 16 servings.