Instructions: Preheat oven to 350. Combine cake mix, water, and coffee granules in large bowl; beat at low speed of a mixer until moist. Beat at medium speed 1 minute (do not overbeat). Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

Bake at 350 for 40 minutes or until cake is golden and firm when touched. Invert pan onto a heat-proof glass bottle, and let cook upside down in pan 40 minutes. Loosen cake from sides of pan using a narrow metal spatula, and invert cake onto plate.

Combine milk and pudding mix, and beat at low speed of a mixer 2 minutes or until thick. Fold in whipped topping and almond extract. Cover and chill at least 30 minutes.

Cut cake into 12 slices; top each slice with pudding mixture.

200C

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