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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a tried and true recipe. it is an easy verson of the German bee sting cake. It doesn't use yeast and is more moist. Ingredients:
cake |
1 carton (12 ounces) small-curd cottage cheese |
2/3 cup milk |
1 t. almond extract |
2 eggs |
1 box (18.25 ounces) white cake mix |
topping |
2/3 cup sugar |
2/3 cup butter |
2 t milk |
1 cup sliced almonds |
1 t. almond extract |
Directions:
1. Preheat oven to 350 degrees F. Grease and flour the bottom of a 13 x 9 inch pan.
2. To make topping:
3. In a medium saucepan, heat sugar, butter, and 2 T milk to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in almonds and extract. Cool.
4. ***********************************************************
5. To make cake:
6. Beat cottage cheese, milk, almond extract and eggs until w ell mixed (mixture will not be smooth). Add cake mix. Blend 1 minute until moistened.
7. Spread batter in pan. Spread topping over.
8. Bake 35 to 45 minutes.
9. Serve warm or cool.
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