Recipe - Rich Chocolate Almond Cake

6 ounce Cream cheese; softened
10 tablespoon Butter; softened
One half cup Brown sugar
1 Egg
One half teaspoon Vanilla extract
1 teaspoon Almond extract
2 ounce Or squares semisweet
chocolate; melted and
cooled
1 cup Flour
Three fourths teaspoon Baking powder
One fourth teaspoon Baking soda
3 tablespoon Milk
1 cup Sliced natural almonds;
toasted *
One fourth cup Raspberry jam
One fourth cup Sugar
2 teaspoon Light corn syrup

Beat cream cheese with 6 tablespoons butter until light and fluffy. Beat in
brown sugar. Beat in egg, vanilla and almond extracts. Beat in melted
chocolate. Combine flour, baking powder, and baking soda in small bowl;
fold into creamed mixture alternately with milk. Fold in One half cup almonds.
Spread mixture into a wellgreased 9 x 9inch square glass baking dish;
microwave on Hi power, 5 to 6 minutes, turning pan every two minutes, until
top is just barely tacky. Remove cake from oven and allow to cool on
counter.* Meanwhile, spoon raspberry jam into glass measuring cup;
microwave on Hi power, 30 seconds, until melted. Spread cake top with jam.
Place remaining 4 tablespoons butter in glass measuring cup with sugar and
corn syrup; microwave on Hi power, 1 minute, until mixture is bubbly.
Remove from oven and stir in remaining One half cup almonds. * * Spread sugared
almonds evenly over raspberry jam. Allow cake to cool completely before
cutting.