Preheat oven to 325*. Prepare cake mix according to directions. Pour batter
into a greased Bundt pan or a 9x9 pan. Bake 50-60 min or until toothpick
inserted in the center comes out clean. Cool in pan 15 min; invert onto a
wire rack and cool competely. In a large bowl, combine pudding mix and
milk; beat with an electric mixer at low speed about 2 min until thickened.
In a separate bowl, beat heavy cream until stiff peaks form. Gently fold
whipped cream and almond extract into pudding mixture. Place cooled cake
right side up on a serving plate. Spoon mixture on top and chill about 45
min. (Taste improves with extra chilling.) Sprinkle berries on top and
chill until ready to serve.
Source: Atlanta Cooknotes
Posted to Bakery-Shoppe Digest V1 #254 by slea@hightowerservices.com (Shawn
Zehnder Lea) on Sep 19, 1997
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