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Prepare and bake cake mix according to package
directions in a tube pan. Invert until cold then
remove from pan. Cook pudding according to
directions, using the sugar, egg yolks and water.
When it is thick and bubbly, remove from heat and
add lemon juice. Tear cold cake into bite-size
pieces and put into a 9x13 inch dish.Pour cooked
lemon pudding over cubes while mixture is still hot.
Refrigerate until cold and firm. Whip cream, adding
2 tsp.vanilla and 3 Tbsp powdered sugar (or use cool
whip) and spread over top of dessert and sprinkle
with almonds. Chill until serving time.
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