1/2 c. butter
1 c. flour
1-2 tbsp. water

Mix like pie crust. Form into oblong on cookie sheet (non-stick). Set aside. 1 c. flour 1/2 tsp. almond extract

Heat 1 cup water and 1/2 cup butter to a boil. Remove form heat. Add flour and beat eggs one at a time until batter looses gloss shine. (Take a strong arm.) Spread loosely over bottom layer evenly. Bake at 50 minutes at 350 degrees until golden brown. Cool and frost.

FROSTING:

1 c. powdered sugar
1/4 tsp. almond extract
1 tbsp. butter
1-2 drops milk

Mix to spreading consistency. Garnish with slivered almonds and maraschino cherries.