1 (15 oz.) pkg. brownie mix
1/2 c. walnuts
Confectioners sugar
2 c. heavy cream
2/3 c. confectioners sugar
3 tbsp. Amaretto
1 tbsp. instant coffee
1/2 c. toasted slice almonds

Grease 13 x 9 x 2 inch pan. Make brownie mix for cake type, adding walnuts. Spread evenly. Bake 15 minutes at 350 degrees. Cool in pan 10 minutes. Sift a little confectioners sugar on tea towel. Turn cake out onto sugar. Cool completely.

Meanwhile place heavy cream, confectioners sugar, coffee and Amaretto in large bowl. Refrigerate 1 hour. Whip until stiff. Cut brownie layer into thirds. Three 9 x 4 1/2 inch pieces. Spread 1 layer with whipped cream, top with second layer and top with cream, place 3rd layer on, cover with cream. Leave ends unfrosted.

Sprinkle with toasted almonds. Best if assembled 4-5 hours before serving.

Given to me by my husband's cousin from R.I.