Ingredients

• For the cake:

  
  

• 1 c

  water

• 1/2 c

  butter

• 1 tsp

  sugar

• 1/4 tsp

  salt

• 1 c

  flour

• 4

  eggs

• 1 tbsp

  (12 packets) True Lemon

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• 2 tbsp

  brown sugar, more if desired

• 1/4 c

  toasted sliced almonds, or chopped pecans

• For the icing:

  
  

• 1 tbsp

  melted butter

  
  

• 1 tbsp

  milk

• 1/2 tsp

  vanilla

• 4

  drops almond extract

• 1/2 c

  of confectioner's sugar

• 1/2 tsp

  (2 packets) True Lemon 

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• 1/2

  plain chocolate bar, grated (optional)

• 1/4 c

  toasted sliced almonds, or chopped pecans

Directions

1. For the cake:
2. Preheat oven to 400 degrees.
3. In large saucepan, combine water, butter, sugar, and salt; bring to a boil.
4. Add flour all at once, then beat with a wooden spoon over low heat for about 1 minute or until mixture leaves sides of pan and forms a ball.
5. Remove from heat and continue beating for 2 minutes to cool mixture slightly.
6. Add eggs one at a time, beating well after each until dough has a satin-like sheen. Beat in the True Lemon.
7. Spoon half of the dough onto a greased 15x10x1 inch jelly roll pan, and top with brown sugar and nuts. Spoon the other half of the dough on top.
8. Bake for 35 minutes or until puffed and golden. Cool on or off sheet on a rack (dough will settle a bit).
9. For the icing:
10. In a small bowl, combine the melted butter, milk, vanilla, True Lemon, almond extract and confectioner's sugar. Beat until smooth.
11. Once cake is completely cooled, spread icing on cake. Immediately top with the nuts and chocolate (if using). This is also a good time to add additional brown sugar crumbled on top, if desired!