Fragrant toasted almonds, rich vanilla pudding, Duncan Hines Golden Yellow Cake Mix and a charming Irish cream glaze. Why not create this Festive Spirit Pound Cake all year round?
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Golden Yellow Cake Mix
- 1/2 cup boiling water
- 1 tbsp instant coffee granules
- 1/2 cup Irish Cream Liqueur
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 4 large eggs
- 1/2 cup (1 stick) butter or margarine
Irish Cream Glaze:
- 1 tsp instant coffee granules
- 2 tbsp boiling water
- 1 tbsp Irish Cream Liqueur
- 2/3 cup confectioner's sugar
- 1/4 to 1/2 cup slivered toasted almonds
- Preheat oven to 350°F. Grease and flour 10-inch Bundt pan.
- Combine water and coffee granules in small bowl; stir to dissolve. Cool. Add liqueur and extracts; set aside.
- 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.
- 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.
- 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.
