Knox Blocks are essentially a firmer form of the now popular Jell-o jigglers.
From the box of S.H. of Marshall, Missouri.
Almond Legend Cake
1/2 c. finely chopped almonds
2-1/3 c. sifted all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
2/3 c. shortening
1-1/2 c. sugar
1 tsp. vanilla
3 large eggs
3/4 cup milk
2 Tablespoons lemon juice
1 tsp. grated lemon peel
1/2 tsp. cream of tartar
Grease bundt pan 9″.
Beat egg whites with cream of tartar. Gradually beat in 1/4 c. sugar. Fold into the batter.
3 egg yolks, beaten; add flour, baking powder, soda, salt; blending shortening and 1-1/4 c. sugar, milk, lemon juice and peel and cream of tartar.
Sprinkle almonds in pan.
Bake 300 deg., 1 hour and 20 or 30 minutes. Let set 10 minutes. Invert on wire rack; cool. Brush with Apricot Glaze: force 1/2 c. apricot jam through sieve. Stir in 2 tsp. orange juice.
4 envelopes Knox gelatin
1/2 cup sugar
1-1/2 cup cold water
1 pkg. semi-sweet chocolate pieces
Combine all ingredients. Stir over low heat 5 minutes or until chocolate is melted.
Pour in 8 or 9″ square pan. Chill and cut in 1″ squares. For variation–stir in 1/2 cup of any of these: raisins, nuts, marshmallow creme or chopped maraschino cherries.