Almond Poppy Seed Cake

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 1 tbsp Almond extract
  • 1/2 cup Confectioners' sugar
  • 1 cup Granulated sugar
  • 2 tbsp Poppy seeds
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 (15.25 oz. box White cake mix

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 2 cups Heavy cream
  • 3/4 cup Sour cream
  • 1 1/3 cup Whole milk

• Desserts

  • 1/4 cup Vanilla pudding, instant powder

Found on spendwithpennies.com

Description

Ingredients

• 1 (15.25 oz.) box of white cake mix (I use Pillsbury)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 tbsp poppy seeds
• ¾ tsp salt
• 1⅓ cup whole milk
• 2 tbsp vegetable oil
• 1 tbsp almond extract
• 1 tsp pure vanilla extract
• ¾ cup sour cream
• *4 large egg whites, room temperature
• 2 cups heavy cream
• ½ cup confectioners sugar
• ¼ cup instant vanilla pudding powder

Directions

• Preheat oven to 350 degrees F.
• Spray a 9 x 13-inch pan with cooking spray (even if its a non-stick pan).
• In a large bowl or stand mixer fitted with a whisk attachment, mix together the cake mix, flour, sugar, poppyseeds, and salt. Add in the milk, oil, extracts, sour cream, and egg whites and beat for two minutes.
• Bake for 25 to 25 minutes until the cake comes clean when a knife or toothpick is inserted into the center. Allow to cool in pan completely before frosting.
• Whip frosting ingredients in a large bowl or stand mixer with a whisk attachment. A stand mixer will result in a fluffier frosting, but frosting made with a hand mixer will do just fine as well and should give you enough to over the top of the cake. Whip for 2 to 3 minutes until light and fluffy.
• Spread evenly over the top of the cooled cake and sprinkle with cinnamon sugar, if desired.