Nothing Bundt Cakes' Lemon Cake

1 lemon cake mix
1 (3.4 oz.) instant lemon pudding mix, dry
1 c. sour cream
1/2 c. oil
1/4 c. lemon juice
1/4 c. water
1-1/2 c white chocolate chips if desired

Frosting:
2-8 oz. cream cheese, softened
1/2 c. butter, softened
2 tsp. vanilla
 3-4 c. powdered sugar

350*
Beat 2 minutes.  Pour into greased bundt pan.
Bake 45-50 minutes.
Cool 20 minutes

Almond-Filled Cookie Cake

            
Crust:
2 2/3 c. flour
1 1/3 c. sugar  
1 1/3 c. butter
1/2 tsp. salt
1 egg     

 

Filling:

1 c. sliced almonds, toasted     

1/2 sugar

1 tsp. grated lemon peel

1 egg, beaten

                        

 Heat oven to 325°F. Place cookie sheet in oven to preheat. Grease 10 or 9-inch springform pan. In large bowl, blend all crust ingredients at low speed until dough forms. If desired, refrigerate dough for easier handling. Divide dough in half. Spread half in bottom of greased pan to form crust.

In small bowl, combine all filling ingredients; blend well. Spread over crust to within 1/2 inch of sides of pan.

Between 2 sheets of waxed paper, press remaining dough to 10 or 9-inch round. Remove top sheet of waxed paper; place dough over filling. Remove waxed paper; press dough in place. Top with whole almonds.

Place cake on preheated cookie sheet. Bake at 325°F. for 65 to 75 minutes or until top is light golden brown. Cool 15 minutes; remove sides of pan. Cool 1 hour or until completely cooled.

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Katie's Famous White Cake

1 box white cake mix

1 cups all-purpose flour
1 cups granulated sugar
3/4 teas. salt
4 egg whites
1 1/3 cups water
2 Tbls. vegetable oil
1 cup sour cream
1 teaspoon clear vanilla flavor
1 teaspoon almond extract

Jen & Jordan's Wedding Cake by Katie

Bake at 325* - Cupcakes around 20-25min, 9x13 around 35-40, 8x8 round 30-35.