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Crunch Cake (P, TNT)
Source: Unknown
Serves: 2 9" cakes or 32 Servings

Crunch Ingredients:
1-1/4 cups graham cracker crumbs (7 rectangles shredded in food processor)
5/8 cup (1/2 cup plus 2 tbsp.) packed brown sugar
5/8 cup chopped walnuts or almonds
5/8 cup margarine melted

Cake Ingredients:
3 cups sifted flour
3 tsp. baking powder
1 tsp salt
2 cups sugar
1 cup shortening or margarine
4 eggs
1 cup pareve creamer
1 tsp almond flavoring

Frosting Ingredients:
1/4 cup shortening or margarine, melted
3 cups sifted powdered sugar
2 tsp. almond extract
1/3 cup pareve creamer

Grease and flour two 9" round cake pans.

Mix Crunch ingredients together. Press one-half of the crunch mix into the bottom of each pan.

Mix dry cake ingredients into a small bowl.

Cream shortening and sugar in a large bowl. Add eggs, one at a time. Add almond extract to measuring cup with creamer pre-measured in it.

Add one-half of the dry ingredients to the shortening, sugar, egg mixture, beat until smooth. Then add one-half of the creamer mixture, beat until smooth. Repeat with the last of the dry and then the last of the wet ingredients. When all is smooth, put one-half of the batter into each of the prepared pans.

Bake at 350°F for 25 to 30 minutes. When toothpick comes out clean, remove from oven. Cool on wire rack for 10 minutes, then remove from pans and cool completely.

When cool, put on a serving dish with crunch on top. Mix frosting ingredients until smooth. Spread one-half on top and around sides of each cake. The frosting thickens as the shortening cools.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A