1 box yellow cake mix
1 cup sour cream
4 eggs
1 small box vanilla instant pudding
1/2 cup vegetable oil
1/2 cup water
1 cup slivered almonds (optional)
2 tsp. almond extract
In a large mixing bowl combine all ingredients.
Pour batter into desired baking dish such as 9x13 or two 9 inch round pans, or bunt pan.
Bake at 350 for approx. 35-40 min. or until toothpick inserted in center comes out clean.
When cakes are done let cool completely.
Turn cakes onto cooling racks and place on cookie sheets to catch extra glaze.
Almond Glaze:
2 cups powdered sugar
3 T. melted butter
Milk
2 + tsp. almond extract
Combine all ingredients except for milk and mix well. Slowly add milk a few tablespoons at a time until you get the right consistency of a runny glaze.
Filling & Topping:
2 cartons fresh strawberries
1 carton cool whip
To Assemble the Cake:
Once cooled poke holes into cake with the handle of a wooden spoon. Pour the glaze over top cake and let soak in and run over edges. Top the cake with the cool whip & a layer of fresh strawberries. Let cake sit in fridge before serving.
Recipe adapted from {Bateman Buzz}
Comments