Ingredients
15.25ozwhite cake mix,1 box
1cupall-purpose flour
1cupgranulated sugar
2tbsppoppy seeds
¾tspsalt
1⅓cupwhole milk
2tbspvegetable oil
1tbspalmond extract
1tsppure vanilla extract
¾cupsour cream
4large egg whites,room temperature
2cupsheavy cream
½cupconfectioners’ sugar
¼cupinstant vanilla pudding powder
Preparation
Preheat the oven to 350 degrees F.
Spray a 9 x 13-inch pan with cooking spray.
In a large bowl or stand mixer fitted with a whisk attachment, mix together the cake mix, flour, sugar, poppy seeds, and salt.
Add in the milk, oil, almond extract, vanilla extract, sour cream, and egg whites. Beat for 2 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 the pan completely.
Whip the heavy cream, confectioners’ sugar, and vanilla pudding powder in a large bowl or stand mixer with a whisk attachment.
Whip for 2 to 3 minutes until light and fluffy.
Spread the frosting evenly over the top of the cooled cake, then sprinkle with cinnamon sugar, if desired.
Serve, and enjoy!
