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1 pkg. Betty Crocker's Super Moist lemon cake mix
1 1/4 c. water
1/3 c. vegetable oil
3 extra lg. eggs
1 tsp. almond extract
1/2 c. (or more) chopped nuts

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Pour chopped nuts into bottom of greased and floured pan.

Beat all ingredients in large bowl on low speed, scraping bowl constantly for 30 seconds. Then beat on medium speed for 2 minutes. Carefully pour batter into pan so as not to disturb nuts. Bake until cake springs back when touched and is golden brown (or when wooden pick inserted in center comes out clean), about 40 to 45 minutes.

Cool 10 minutes before inverting onto wire rack or onto cake dish.

When cool frost with butter icing that is flavored with lemon and has a bit of grated lemon peel in it.

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