ALMOND CREAM CAKE

Preheat oven to 350°F. In a large bowl whisk milk, oil, and eggs together. Add cake mix packet and stir just until moistened. Batter may be slightly lumpy. Do not over-mix. Pour batter into a lightly greased 9" x 5" or 8" x 4" loaf pan. Bake for 45-50 minutes for the 9" x 5" loaf pan and 55-60 minutes for the 8" x 4" pan; or until a toothpick inserted in the centre comes out clean. Cool in the pan for 10 minutes. Remove from pan and cool completely.

Your cake will keep for three days and will taste even better and slice easier the second or third day. You can also freeze the cake after it is baked.

Caramelized Almond Topping
Melt 3 tablespoons butter in a saucepan. Add 2 tablespoons milk or cream and 1/3 cup packed brown sugar. Stir until combined. Add 1/3 cup sliced almonds and stir until mixture is smooth. When cake has baked for 30 minutes, carefully pour almond mixture over cake. Place a cookie sheet under cake to catch drippings. Finish baking an additional 25 minutes. Take out of oven and cool 10-15 minutes. Carefully remove from loaf pan.