Have your cake and eat it too! That’s my motto! I’m like soooo lying, I barely eat a whole piece of cake, ever, and that takes a lot of discipline (something new to me), but one trick I have learned is to eat it in the morning, after my breakfast, and it doesn’t go straight to my thighs, I’m able to burn it off, over the day. But this cake is so good I didn’t think I needed it laying in wait, crying out to me, like Alice in Wonderland……”Eat Me”, so I brought 1/2 of it to my neighbors, and they were delighted, my neighbor Essie Mae, is/was an avid Baker, and actually helped pay for the house she lives in now, baking, and selling cakes, to friends, neighbors, and just about anybody. That was back in the days before Kroger and Publix, and Whole Foods, took over the “old timey” ways of home baked goods. Now it’s hard to get clients, with everybody so rushed for time, and addicted to “convenient living”, ahh the new world.  But at 90 years old, baking a cake, takes her all day, and wears her out, so I bake, and cook quite a bit for her, and her husband, James, no charge, just gifts, for two of the finest people, I have ever had the pleasure of meeting. And of course, nothing gives me more pleasure. As a child I loved my easy-bake oven, it was a hand me down so it didn’t come with all the little mixes, so I was very inventive, and ended up making a lot of “paste cakes” for my poor, Mother, Brother and any of  his friends who were around to sample. If I had only known about leavening, a pinch of Baking powder or soda, yeast, or even an egg, would have gone along way. Well those days are long passed, and now that I really can bake a cake, and I love doing it. It’s actually new to me, as I have been a cook for 25-30 years, but only a baker since 2 1/2 years ago when I got sober enough to follow a recipe, and actually create my own recipes, and write them down, until then it was a pinch of this, a splash of that, usually wine, and some garlic, a few spices, and everything came out great! Seriously, sometimes it was like cooking by Braille, and thats kind of a insult to blind people, so I do apologize to them, but as funny as it was, I really didn’t ever, make anything that didn’t taste great! I had a gift, and now it’s a manageable gift, and for that I thank God, Budda, and any other Higher Power, you choose to believe in! Whatever it is that is responsible, mostly me, and a lot of support, from all my family, and loved ones, who keep cheering me on! I Thank you, from the bottom of my heart, and to all my new “Followers”, well…. “You Rock!!” I’ll keep the recipes coming, and you keep the comments coming!!!  Deal? Deal! This is a delicious cake, and not hard to make. So Enjoy!!
Bring ingredients up to temperature,

(Everything from the fridge.)
Preheat oven to 350ºF
Grease and lightly flour a 13x9x2″ pan, set aside
4 egg whites
2 cups White Lily All Purpose Flour
1 tsp Clabber Girl Baking Powder
1/2 tsp Arm and Hammer Baking Soda
1/2 tsp Morton Salt
1/2 cup (1 stick) Land’O’Lakes Unsalted Butter
1 3/4 cups Domino’s Sugar
1  tsp McCormick’s Pure Vanilla Extract
1/2 tsp McCormick’s Pure Almond Extract
1 cup Buttermilk or sour milk (see tip in Devil’s Food Cake)
3/4 cup slivered Almonds (toasted)

In a med Bowl whisk together Flour, Baking Powder, Baking Soda and Salt, set aside.
In a large Mixing Bowl beat butter with a electric mixer, for 30 second on med speed
Add sugar and Vanilla and Almond Extract, beat until well combined.
Add egg whites one at a time, mixing each one in well.
Alternately, in 3’s add flour in and buttermilk in , beating on low speed after each addition on low just until combined,
scraping down sides w/ a spatula, when necessary. Making sure at the end of this process giving a good stir, from the bottom of the bowl, making sure there’s no butter or other ingredients , that didn’t get incorporated. Make sure everything is smooth with out over beating.
Spread batter into prepared pan and bake for 35 minutes or until a toothpick inserted in center comes out clean. Place pan on a rack to cool.
While the cake is cooling make frosting.

Also at this point, while the oven is still hot, toast 3/4 cup Almond Slivers, spread Almonds on a cookie sheet and watch like a hawk, stirring and flipping over, they can burn very easily, but you want them a nice Golden Brown, about ten minutes, set aside,  to cool.

Milk Chocolate Frosting:
Melt in the microwave, 30 seconds at a time, stirring as you go
3 oz. Semisweet Chocolate Chips
1/4 cup cream
3 TBLS Unsalted Butter
1 tsp Vanilla,
Stir until well combined, and cooled.
I used an immersion blender, adding
2 cups sifted confectioners sugar, a couple of TBLS at a time, or this can be done with a hand held mixer
you may not need all 2 cups, keep checking for consistency, when it’s smooth and creamy like frosting,it should be, it’s done. If it’s a little thin and still warm, set in Fridge for a few minutes to make sure it’s the right, consistency, you want it to spread easily on cake with out tearing it.
In this case, you don’t have to get fancy with the frosting, you’re going to spinkle Almonds on top!
Frost cake and sprinkle with Almonds! Done! Let it set in a cool place for 1/2 hr. Serve!

And as always, Enjoy!
© Jennifer Green Alger 2010