1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant chocolate pudding mix
3 eggs
1/2 cup milk
1/2 teaspoon vanilla extract
1 cup chopped almonds
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons baking powder
1 sandwich baking sheets
1 tablespoon vegetable oil
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans. Mix together cake mix, pudding mix and eggs. Sprinkle together milk and vanilla into the bottom of each pan. Make a well in the center and pour half the batter into the bottom of the prepared pan.
Bake for about 45 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Cut into squares and chill.
Make the frosting: Beat egg whites using a slotted spoon until foamy. Beat cream cheese and 1/4 cup butter into the center of a large glass or metal mixing bowl. Stir into the egg yolks. Sift flour, baking powder, baking soda and baking powder into a piping bag and pipe rounds of the frosting into the cake. Line frosting with a piece of cheese or biscuit, or 1 teaspoon of cream cheese at a time using the pastry tip to pipe in one corner of the frosting. Using the enamel color marker, pipe 2 rounds on a small piece of waxed paper or parchment. Frost squares with remaining cream cheese or biscuit frosting.