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IRENE'S SWEDISH COFFEE CAKE 
1/2 c. flour
1 tbsp. water
1/2 c. butter
1 c. water
1/2 c. butter
1 c. flour
3 eggs
1/2 tsp. almond flavoring

Cut together first three ingredients and pat on cookie sheet in two strips, 3 inches wide and 1/4 inch deep. Bring to boil the cup of water and 1/2 cup of butter. Remove from heat and add 1 cup of flour. Stir until smooth. Stir in eggs one at a time beating well after each. Add flavoring. Spread on the strips, covering completely. Bake 55 to 60 minutes at 350 degrees. Cool and frost as follows.

ISCC FROSTING:

2 c. sifted powdered sugar
2 tbsp. butter
1 tsp. almond flavoring
4 tbsp. milk or cream
Slivered almonds

Combine and beat first 4 ingredients. Spread on cooled cake and sprinkle with slivered almonds. Slice in narrow strips.
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