1. Preheat oven to 350° F.  Coat 10-inch nonstick Bundt pan with nonstick cooking spray. 
2. In mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, mixing until well mixed. Stir in white chocolate chips and pecans. 
3. Pour in Bundt pan and bake 40-50 minutes or until toothpick inserted comes out clean. 
4. In small bowl, mix confectioners' sugar, milk almond extract; set aside. 
5. Cool cake on rack 10 minutes before inverting on serving plate.  Drizzle glaze over warm cake.

Makes 16 servings

To Prepare and Eat Now:  Slice and serve.
To Freeze: Cool to room temperature, wrap, label and freeze. Recommended freezing time: up to 4-6 months.
To Serve: Defrost, slice and serve.

Note:  Different shaped Bundt pans allow for fun types of cakes.