Festive Spirit Pound Cake

• 1 package golden cake mix Duncan Hines(R) Moist Deluxe(R) Butter
• 1/2 cup boiling water
• 1 tablespoon coffee granules instant
• 1/2 cup irish cream liqueur
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 3/8 ounces vanilla instant pudding and pie filling
• 4 large eggs
• 1/2 cup butter or margarine
• 1 teaspoon coffee granules instant
• 2 tablespoons boiling water
• 1 tablespoon irish cream liqueur
• 2/3 cup confectioner's sugar
• 1/2 cup toasted almonds slivered

1. Preheat oven to 350u0b0F. Grease and flour 10" Bundt pan.
2. Combine water and coffee granules in small bowl; stir to dissolve. Cool. Add liqueur and extracts; set aside.
3. Combine cake mix and pudding in large bowl. Add coffee mixture, eggs and margarine. Beat at medium speed for 4 minutes. Pour into prepared pan.
4. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Remove cake from pan; cool on cooling rack 30 minutes.
5. While cake is cooling, prepare glaze. In small bowl, dissolve coffee granules in boiling water. Add liqueur and sugar; stir until smooth. Brush cake with glaze; sprinkle with toasted almonds. Cool completely. Served with whipped cream if desired.
6. Tips & Inspirations
7. For a simple dulce de leche, submerge an unopened can of sweetened condensed milk in boiling water, simmer for 3 hours (less, if you want it a thinner consistency) and cool.
8. Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.
9. Keep brown sugar soft by adding a couple of marshmallows to the bag.
10. To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.
11. Use an egg slicer to quickly slice strawberries. Freshly sliced strawberries are the perfect topping to Angel Food cake!
12. Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.
13. Variety is the spice of life, so try different toppings on your cakes. We used spice cake with dulce de leche, fig preserves, powdered sugar, marmalade and ginger preserve, apricot jelly and honey.
14. Clean caramel from a pot by filling it with water and letting it simmer on the stove-the warm water will wash it away.
15. Whenever grating chocolate on a cheese grater always hold the chocolate cube with the palm of your hand not your fingertips. This method will protect your finger tips from getting nicked.

golden cake, boiling water, coffee granules, irish cream liqueur, almond, vanilla, vanilla instant pudding, eggs, butter, coffee, boiling water, irish cream liqueur, sugar

Taken from www.yummly.com/recipe/Festive-Spirit-Pound-Cake-2504668 (may not work)