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Ice Cream Crunch Cake

. . . different every time depending on your choice of ice cream.

Imperial	Ingredient	Metric
3 1/2 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	875 mL
2 tbsp.	baking powder	25 mL
1 tsp.	salt	5 mL
2/3 cup	shortening, softened	150 mL
2 cups	sugar	500 mL
2	eggs	2
1 1/3 cups	milk	325 mL
1 cup	ice cream, any flavour	250 mL
1/4 cup	butter or margarine	50 mL
2/3 cup	brown sugar	150 mL
2/3 cup	almonds, flaked or chopped	150 mL

Preheat oven to 350°F (180°C). Grease and lightly flour a 13" x 9" (3.5 L) cake pan.

Combine ROGERS NO ADDITIVE/ALL PURPOSE FLOUR, baking powder and salt; stir well and set aside. Cream shortening, beat in sugar gradually.

Add the eggs and beat until light and fluffy.

Combine milk and ice cream. Alternately add dry ingredients in fourths and liquids in thirds to creamed mixture. Mix well. Turn batter into prepared pan.

To prepare topping, cream butter and brown sugar until smooth and stir in chopped nuts. Crumble topping over batter.

Bake for 45 - 50 minutes or until cake tests done. Cool 10 minutes in pan; remove from pan and cool completely on wire rack.

YIELD: 30 pieces.

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