1/2 cup butter, softened
1 (16 ounce) can sliced almonds
3 tablespoons vegetable oil
1 3/4 cups white sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon vanilla extract
2 tablespoons fruit preserves
1 (4 ounce) package Nori cheese or rice cereal
1 cup evaporated milk
In a large bowl, cream together the butter, almonds and oil. Stir in the sugar, eggs and vanilla. Mix gently until fully blended, then stir in the flour, 1/2 cup at a time, beating all at once after each addition. Gradually whisk in the flour until just blended and pour batter into prepared pan.
Bake in preheated 350 degrees F (175 degrees C) for 55 minutes, or until a toothpick inserted onto the center of the cake comes out clean. Cool completely before frosting.
For the Dessert: In a large bowl, beat the cream cheese, butter or margarine, sugar and eggs. Mix into the creamed mixture until smooth. Gradually blend the fruit preserves into the whipped cream mixture, mixing thoroughly after each addition. Pour frosting over cake while cooling. Chill cake while warming, to allow the frosting to become firm.