3 eggs
10 ounces non-dairy creamer
1 cup white sugar
4 eggs, beaten
2 teaspoons almond extract
4 tablespoons milk
1/4 teaspoon white sugar
Preheat oven to 400 degrees F (200 degrees C).
In a large saucepan over medium heat, combine eggs and non-dairy creamer. Cook, stirring constantly, until thick. Stir in sugar and almond extract. Bring to a boil, then remove from the heat. Pour milk into a small bowl over the mixture, adding water only as necessary to maintain the proper consistency.
Shape the batter into little balls and fill them with cooled creamer mixture. Bake 10 minutes or until a toothpick inserted into the cake comes out clean. Cool on wire rack. To make icing: mix 1/2 cup oil, 1 cup white sugar and 3 eggs together in a small bowl; stir in the milk and 1/2 teaspoon of sugar depending on how well you mixed them together. Yield a fine, golden white icing like vanilla or whipped topping.
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