1 1/4 c. flour
1/2 c. butter
2 tbsp. water

Mix flour, butter and water like a pie crust. Pat out in 2 strips 3 inches wide on ungreased cookie sheet.

1 1/4 c. water
1/2 c. butter
1 c. flour
1 tsp. almond extract
4 eggs

Bring to a boil 1 1/4 cups water and 1/2 cup butter. Add 1 cup flour and almond extract. Stir until it rolls into a ball. Take off heat. Add eggs, 1 at a time. Spread on above crust. Bake at 350 degrees for 45 minutes. Cool and frost.

FROSTING:

1 1/2 c. powdered sugar
2 tbsp. milk
3 tbsp. soft butter
1 tsp. almond flavoring

Mix and spread on cake top with slivered almonds. NOTE: Cake will fall when taken out of oven, that's what makes the filling.