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Almond Bundt Cake

Yield 16 servings (serving size: 1 slice)
Prep: 10 minutes; Cook: 40 minutes; Cool: 20 minutes. Take 10 minutes to put together this simple cake, and let it bake while you eat dinner.

Ingredients

  • 1 (18.25-ounce) package white cake mix with pudding (such as Pillsbury)
  • 2 large eggs
  • 2 large egg whites
  • 1 3/4 cups low-fat buttermilk (1%)
  • 1/2 teaspoon almond extract
  • Cooking spray
  • 1 1/2 cups sifted powdered sugar
  • 1/2 teaspoon almond extract
  • 4 1/4 teaspoons warm water
  • 2 tablespoons sliced almonds

Nutrition Information

  • calories 202
  • caloriesfromfat 20 %
  • fat 4.4 g
  • satfat 1.3 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 3.6 g
  • carbohydrate 36.5 g
  • fiber 0.6 g
  • cholesterol 28 mg
  • iron 0.6 mg
  • sodium 249 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 5 ingredients in a large bowl. Beat with a mixer at low speed 30 seconds or until moistened. Scrape sides of bowl; beat at medium speed 2 minutes or until well blended. Pour batter into a 12-cup Bundt pan coated with cooking spray.

  3. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 20 minutes on a wire rack; remove from pan. Cool on wire rack.

  4. Combine powdered sugar, almond extract, and water in a medium bowl; stir with a whisk until smooth. Pour glaze over top of cake; sprinkle with almonds.

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