CRUST- 1 cup brown sugar, packed

2/3 cup margarine -- soften

2 cups almonds, toasted -- chopped

1 cup flour, all-purpose

CAKE- 1 package cake mix -- * see note

3 eggs

2/3 Cup water

1/2 Cup butter or margarine -- soften

GLAZE- 1 Cup powdered sugar

1 Tablespoon water -- up to 2 TB

1/4 Teaspoon almond extract

4 Tablespoons almonds -- sliced,garnish

*Use a golden butter recipe cake mix for best results. Preheat oven to 375~. Grease and flour 2, 9x5" loaf pans. CRUST: Combine brown sugar and butter in large bowl. Beat at medium speed until light and fluffy. Stir in toasted almonds and flour. Blend well. Divide and press evenly into pans. CAKE: Combine cake mix, eggs, water and butter in large bowl. Beat at medium speed for 4 minutes. Pour into pans. Bake for 35-45 minutes or until tested done. Cool in pans 10 minutes. Invert onto cooling racks, crust side UP. Cool completely. GLAZE: Combine powdered sugar, water and almond extract in small bowl. Stir until smooth. Add water 1 tbls at a time until glaze is desired consistency. Spoon over colled loaves. Sprinkle sliced almonds over top. TOASTED ALMONDS: To toast almonds, spread in a single layer on baking sheet. Bake at 325~ for 6-8 minutes or until fragrant and light golden brown. Cool before chopping.