1 pkg. butter cream lemon frosting mix plus 1/4 c. sugar
4 sticks butter, softened
7 eggs, beaten
4 c. sifted all purpose flour
2 tsp. baking powder
1 (12 oz.) can Solo Almond pastry filing
1 tsp. vanilla extract
1 tsp. almond extract

In large mixer bow, cream dry frosting mix, sugar, and butter at medium speed, until light and fluffy. Add eggs one at a time beating well after each addition. Gradually fold in flour to which the baking powder has been added.

Combine the can of almond pastry filling and 1 cup of cake batter together. Grease and flour a 10 inch tube pan. Pour a little cake batter in bottom. Dot with spoonfuls of almond mixture; then pour remaining cake batter and dot top with remaining almond mixture. Bake 1 1/2 hours at 325 degrees. May be topped with a plain glaze if desired.