| Recipe Ingredients: |
| 1 |
prepared angel cake(14 ounces) |
| 8 |
ounces sliced almonds |
| 2 |
cups butter |
| 14 |
packages of sugar substitute |
| 1 |
teaspoon ground cinnamon |
| 1/2 |
teaspoon ground nutmeg |
Cooking Directions: |
| 1. |
Preheat oven to 325F.
|
| 2. |
Cut cake into 16 slices with serrated knife. Arrange cake slices accordion-fashion on ovenproof serving plate. Cover with foil; bake 10 minutes or until heated through.
|
| 3. |
Meanwhile, place 12-inch nonstick skillet over medium-high heat until hot. Add almonds; cook and stir 4 minutes or until lightly browned. Remove from pan; set aside.
|
| 4. |
Heat butter in same skillet over medium heat until bubbly. Remove from heat; stir in sugar substitute, cinnamon and nutmeg.
|
| 5. |
Arrange warm cake on serving platter; sprinkle with almonds evenly. Spoon butter mixture over cake.
|
