1/2 c. chopped almonds

CAKE:

1 c. flour
3/4 c. sugar
1/2 c. softened butter
1/2 c. milk
1 egg
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. almond extract

TOPPING:

2/3 c. sugar
2 (1 oz.) sq. unsweetened chocolate
1/2 c. water
1/4 c. butter
1 tsp. almond extract
1/2 c. chopped almonds
Whipped cream

Heat oven to 350 degrees for 30-40 minutes. Sprinkle 1/2 cup chopped almonds on bottom of greased and floured 9 inch square baking pan; set aside.

In large mixer bowl, combine all cake ingredients. Beat on low, until ingredients are moist. Beat at high (2-3 minutes). Pour into prepared pan. In saucepan combine sugar, chocolate and water. Cook over medium heat until full boil (6-8 minutes).

Remove from heat; stir in butter and almond extract until melted. Pour mixture evenly over cake. Sprinkle with 1/2 cup chopped almonds. Bake until top springs back when touched lightly in center. Serve with whipped cream.