Nadine’S Cake

• 2 packages (8 Oz. Size) Crecent Rolls
• 1-1/2 cup Sugar, Divided
• 1 whole Egg, Separated
• 8 ounces, weight Cream Cheese, At Room Temperature
• 1 teaspoon Vanilla
• 1 teaspoon Almond Extract
• 1 teaspoon Cinnamon
• 1/2 cups Chopped Walnuts
• 2 teaspoons Amaretto
• 2 Tablespoons Powdered Sugar

1. Preheat your oven to 350u0b0F.
2. Butter or spray a 9 x 13 inch baking pan. Lay one package of crescent rolls at the bottom of your prepared pan. Set aside.
3. Cream 1 cup sugar, egg yolk, cream cheese, vanilla and almond extract. Pour over the layer of crescent roll. Lay the other package of rolls over the mixture. Brush with egg white; don't overdo it, you're not making scramble eggs here!
4. Mix cinnamon, remaining sugar and walnuts and sprinkle on top. Bake at 350u0b0F for 30 minutes.
5. Mix the amaretto and powdered sugar and drizzle this glaze on top while still warm.

crecent rolls, sugar, egg, weight cream cheese, vanilla, almond extract, cinnamon, walnuts, powdered sugar

Taken from tastykitchen.com/recipes/desserts/nadinee28099s-cake/ (may not work)