No one will ever think this cake came from a box. I had Christina fooled for years! She would rave about this cake, and I was so intimidated by her cooking skills that I wouldn’t give her the recipe. I didn’t want her to know it came from a box! I was afraid I’d lose all credibility since it wasn’t totally from scratch. Well, obviously we have come past that point in our relationship.
It is a great quick and dirty cake for hectic lifestyles, especially when you need something fabulous in a pinch. I have requests to make it for birthdays, showers, and even wedding cakes. 
By the way, I don’t do wedding cakes. I can make it taste good, but pretty is another story! You don’t have to tell anyone that it is a box cake, but there is no shame. When people talk about how good it is, just smile and say thank you!
Almond Cake
Description
No one will ever think this cake came from a box.
Ingredients
- 1 Duncan Hines white cake mix
- 3 egg whites
- 1 cup water
- 1/2 cup oil
- 1 tsp almond emulsion
- 1 stick butter
- 8 oz cream cheese
- 1/4 cup Tbsp heavy whipping cream
- 6–7 cups powdered sugar
- Pinch of salt
- 1–2 tsp almond emulsion
- 1/3 cup almond slices (on top of icing)
Instructions
- Make the Cakes: Bake the cake mix according to directions on the box. Allow cake to cool on wire rack to room temperature.
- Make the Icing: Beat butter and cream cheese with whisk attachment in stand mixer until smooth and fluffy. Add powdered sugar gradually, occasionally scraping sides and bottom of bowl. Slowly add heavy cream until desired consistency. Continue to beat on high until light and fluffy, 3-4 minutes.
- Toast the almonds: Line baking sheet with parchment paper. Spread almond slices in pan single layer. Toast in oven at 350deg F until just starting to toast/brown (5-7 minutes).
- Assemble and frost cake, top with toasted almonds.
Notes
All ingredients should be room temperature.
- Category: Dessert
- Cuisine: American
Keywords: cake, almond, sugar, icing