CAKE:

1 pkg. Pillsbury Plus white cake mix (pudding in it)
1/4 c. poppy seed
1 c. water
1/3 c. oil
1 tsp. almond extract
3 egg whites

Grease and flour 13 x 9 pan. In large bowl combine all cake ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into prepared pan and bake for 25-30 minutes.

GLAZE:

1/4 c. butter
3/4 c. sugar
1/4 c. water
1 tsp. almond extract

While cake is baking, prepare glaze. Melt butter in medium saucepan. Stir in sugar and water. Cook over medium heat until mixture boils. Boil 3 minutes, stirring occasionally. Remove from heat and stir in almond extract.

Using long-tined fork, pierce hot cake in pan at 1-inch intervals. Immediately spoon glaze evenly over cake. Cool completely.

FROSTING:

1 c. firmly packed brown sugar
2 tbsp. cornstarch
1/2 tsp. salt
5 oz. can evaporated milk
3 egg yolks
1/2 tsp. almond extract

In same saucepan, combine brown sugar, cornstarch, salt, milk, and egg yolks; blend well. Bring to a boil over medium heat, stirring frequently with wire whisk. Boil until mixture thickens 5-7 minutes, stirring constantly. Remove from heat; stir in almond extract. Spread over cooled cake.