ALMOND FLIP-TOP CAKE

2 tsp. butter
1 tbsp. sugar
1/3 c. chopped almonds
1 pkg. (1 layer size) white or yellow cake mix
Orange Filling

Melt butter in an 8x8x2 inch pan; spread over bottom of pan. Sprinkle sugar over melted butter and then sprinkle with almonds. Prepare cake mix according to package directions. Carefully pour batter over nuts. Bake at 375 degrees for 25 to 30 minutes or until cake tests done. Invert on rack and cool. Split into 2 layers and spread cooled Orange Filling between layers. Makes 9 squares.

ORANGE FILLING:

Combine: 2 tbsp. cornstarch Dash salt

Blend in: 3/4 c. orange juice 1 tbsp. lemon juice

Cook and stir over medium heat until thick and clear. Add small amount of hot mixture to 2 beaten egg yolks. Return to remaining hot mixture; blend well. Cook and stir 2 minutes longer. Remove from heat; add 1 tablespoon butter. Cool. Makes 1 cup.