6 eggs
2 1/2 cups white sugar
2 cups vegetable oil
1 (12 ounce) package vanilla pudding mix
3 cups milk
3 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup butter, softened
3 tablespoons vanilla extract
1 cup milk
1/2 cup corn syrup
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round oven pans. Beat eggs and sugar in large bowl. Beat in oil and vanilla until well blended. Combine flour, baking powder, baking soda and salt; beat into egg mixture until well blended. Stir in milk, corn syrup and almonds. Pour batter into prepared pans.
Bake in preheated oven for 60 minutes, or until a toothpick inserted in center of cake comes out clean. Cool cake completely before removing from pans. Allow to cool completely, then frost with cream cheese frosting to make the top. To make cream cheese frosting: Beat butter, sugar and flour in medium bowl until smooth. Stir in 2/3 cup corn syrup. Beat in whipped topping. Chill until frosting can be stored, stirring occasionally. Roll frosting into 1/2 inch pieces. Store cool.
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