1 package white cake mix

1/2 cup butter or margarine — softened

2 eggs

Almond Topping — (recipe follows)

ALMOND TOPPING

2/3 cup sliced almonds

2/3 cup butter or margarine

1/2 cup sugar

1 tablespoon plus 1 teaspoon all-purpose flour

1 tablespoon milk

Heat oven to 350º. Beat cake mix (dry), butter and eggs with electric

mixer on low speed until dough forms or mix with a spoon. Press in

bottom of ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 20

to 25 minutes or until golden brown and crust begins to pull away from

sides of pan or until toothpick inserted in center comes out clean.

Immediately spread Topping over crust. Set oven control to broil. Place

pan on middle rack in oven. Broil 2 to 3 minutes or until Topping is

golden brown and bubbly (watch carefully-Topping burns easily). Cool

completely. Cut into 8 rows by 4 rows.

ALMOND TOPPING:

Cook all ingredients in 2-quart saucepan over low heat, stirring

constantly, until sugar is dissolved and mixture thickens slightly.