Butter Cream Cake
½ cup sugar
1 cup flour -- sifted
4 tablespoons butter
1 tablespoon strong coffee extract
Almonds -- chopped
Beat the eggs and sugar together for 5 minutes. Add the flour, melted
butter and the coffee extract, beating well with each addition. Pour into
a small buttered square pan. Bake in a moderate oven (350ºF.) ½
When done, invert the pan on a cake rack and let cool. When the cake
is cold cut it into two layers. Spread one with the filling and put the
layers together; spread the rest of the filling over the top.
Press chopped almonds lightly around the edge of the cake.