Almond Bars VIII Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder, salt and salt. Set aside.

In a large bowl, cream together the butter or margarine, shortening and egg whites until light and fluffy. Beat in the flour mixture alternately with the 1/2 cup of milk. Pour the batter into prepared pans.

Bake for 16 to 20 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool 10 minutes before removing from pans. Cool on wire rack.

To make the frosting, mix nuts, 1/4 cup sugar, and sugar with remaining 1/2 cup milk. Spread over cooled cake.

To make the Almond Buttercream Ripe Filling: In a small saucepan, melt 1/4 cup butter over low heat. Sift together the flour, baking powder, and salt and set it aside. In a large bowl, cream together the shortening and 2 egg whites until light and fluffy. Stir in the 1/2 cup of milk and 1/2 of the cream. Beat in the remaining flour, then stir in the remaining egg whites.

Gently stir in the roasted shortening mixture, then the almond buttercream pieces. Fold in the creamed mixture, then coat with cold nonporous cake mix. Spread evenly on cooled cake.

To make the Buttercream Frosting: In a medium mixing bowl, cream the shortening and the butter with the milk and cream together until light and fluffy. Set aside.

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, stir together the pudding, shortening mixture and frosting ingredients until they are well blended. Stir in 1/2 the milk and 1/4 the vanilla. Spread over frosted cake, pressing a bit of butter into the cake to keep it from sticking to the sides of the pan.

Bake 8 to 10 minutes in the preheated oven, until cake springs back when lightly touched. Cool completely before frosting with confectioners' sugar.