1 (8 ounce) package cream cheese, softened
1/3 cup shortening
1/2 cup light corn syrup
1/2 teaspoon white sugar
1 egg
1/2 teaspoon almond extract
1/2 cup unsalted butter
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons almond extract
1 (8 ounce) can sweetened condensed milk
1/4 cup flaked coconut
1 cup chopped pecans
1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 (8 ounce) package non-instant chocolate pudding mix
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking pan. Sift together the flour, baking powder, salt and baking soda. Set aside.
In a medium bowl, cream together the shortening and corn syrup. Beat in the egg and 1/2 teaspoon almond extract. Stir in the vanilla. Combine the flour, salt and baking powder; stir into the blended mixture. Stir in the other flour, baking soda and almonds; stir just to moisten. Pour half of the batter into the prepared pan.
Bake for 10 to 12 minutes in the preheated oven. Allow the cake to cool on the wire rack.
Cool on wire rack for 1 to 2 hours. Cakes without wax paper. 12320 KIRO 7 News; USA, April 2006, Page A9 ("Hugs to Mom")