Almond Butter Loaves

Cake:
1 (18.25 ounce) box Duncan Hines Moist
    Deluxe Butter Recipe Golden Cake Mix
3 eggs
2/3 cup water
1/2 cup butter or margarine, softened

Crust:
1/2 cup brown sugar, firmly packed
1/3 cup butter or margarine, softened
1 cup toasted almonds, finely chopped
1/2 cup all-purpose flour

Glaze:
1 cup confectioners' sugar
2 tablespoons water, divided
1/4 teaspoon almond extract
3 tablespoons sliced almonds (for garnish)

Heat oven to 350 degrees F (180 degrees C). Grease and flour two 9 x 5 x 3 inch (23 x 12 x 7 cm) loaf pans.

For crust, combine brown sugar and 1/3 cup (75 mL) butter in large bowl. Beat at medium speed with electric mixer until light and fluffy. Stir in toasted almonds and flour. Blend well. Divide and press evenly into pans.

For cake, combine cake mix, eggs, 2/3 cup (150 mL) water and 1/2 cup (125 mL) butter in large bowl. Beat at medium speed with electric mixer for 4 minutes. Pour into pans. Bake at 350 degrees F (180 degrees C) for 45 to 50 minutes or until a wooden pick inserted into center comes out clean. Cool in pans 10 minutes. Invert onto cooling racks, crust-side up. Cool completely.

For glaze, combine confectioners' sugar, 1 tablespoon (15 mL) water and almond extract in small bowl. Stir until smooth. Add water, 1 teaspoon (5 mL) at a time, until glaze is desired consistency. Spoon over cooled loaves. Sprinkle sliced almonds over top.

Makes two loaves (16 slices).