1 (2 layer size) pkg. yellow cake mix (I prefer Duncan Hines)
1 pkg. dry yeast
1 c. flour
4 eggs
2/3 c. warm water
2 (8 oz. each) pkg. cream cheese
1/4 c. granulated sugar
1 tbsp. lemon juice
1 c. confectioners sugar
1 tbsp. corn syrup
1 tbsp. melted butter
1-2 tbsp. warm water
1/4 to 1/2 tsp. almond flavoring

In a large bowl, combine flour, yeast 2 eggs, warm water, and 1 1/2 cups cake mix. Beat 2 minutes. Spread into a greased 9 x 13 inch pan.

Combine cream cheese, remaining 2 eggs, granulated sugar, 1 tablespoon flour and lemon juice - drop on top of cake batter, smoothing it as evenly as possible.

Mix remaining cake mix with melted butter for topping.

Crumble this on top of cheese mixture. Bake 40-50 minutes at 350 degrees. Meanwhile, combine confectioners sugar, corn syrup, warm water, and almond flavoring. Drizzle over warm baked cake. Freezes well.