A rich Caramel-Almond Topping is baked onto this chocolate cake during a second baking period. The cake is moist and keeps well. Although it is quick to prepare, you might keep one in the freezer, cut and ready for unexpected company, an impromptu picnic or a coffeetime snack. Preparation time: about 20 minutes. Baking time: cake about 30 minutes; topping 10 minutes. Oven temperature: 350 degrees.

FOR 1 (9 INCH) SQUARE CAKE YOU WILL NEED:

2 eggs
3/4 c. sugar
1 1/4 c. all-purpose flour
3 tbsp. dark cocoa
1 1/4 tsp. baking powder
2 tbsp. milk
1/2 c. butter, melted & cooled

CARAMEL-ALMOND TOPPING:

1/4 c. butter
2 tbsp. milk
1 c. brown sugar, firmly packed
2 tbsp. all-purpose flour
1/2 c. slivered almonds

1. In large bowl of mixer, beat eggs and sugar until thick. Add flour, cocoa, baking powder and milk. Mix at medium speed, scraping sides of bowl until dough is smooth.

2. Mix in butter.

3. Turn into a buttered 9 inch square baking pan. Bake at 350 degrees for about 30 minutes or until a wooden pick inserted in the center comes out clean.

4. Meanwhile, prepare topping. Combine butter, milk, and brown sugar in pan. Stir over low heat until blended and smooth. Mix in the flour. Heat just to boiling.

5. Spread topping evenly over cake immediately after it finishes baking. Sprinkle with the almonds.

6. Return to oven and bake for 10 minutes or until topping is bubbly and caramelized-looking and almonds are toasted.

7. Cool in pan. Serve in squares.