ALMOND MOCHA CAKE

2 tablespoons instant coffee
1/2 cup boiling water
1 package (about 18 oz.) chocolate fudge cake mix
1 package (3.9 oz.) instant chocolate fudge pudding & pie filling mix
1 container (8 oz.) sour cream
1/4 cup vegetable oil
4 eggs
1 1/2 teaspoons almond extract, divided
1 container (16 oz.) ready-to-spread chocolate frosting
1/2 cup sliced almonds

Preheat oven to 350 degrees F. Spray Reynolds Pot Lux cookware pan*, (9x12 1/2-inch) with nonstick spray; place on a cookie sheet.

Mix coffee with boiling water until dissolved. Add enough cold water to make 3/4 cup.

Combine coffee, cake mix, pudding mix, sour cream, oil, eggs and 1 teaspoon almond extract. Pour batter into pan.

Bake uncovered 40 to 45 minutes with pan on cookie sheet until wooden pick inserted in center comes out almost clean. Use supporting cookie sheet to remove pan from oven; allow pan to cool several minutes on cookie sheet before lifting pan by handles. Cool cake completely.

Combine frosting and remaining 1/2 teaspoon almond extract. Spread on cake. Decorate or sprinkle with sliced almonds. Cover to store.

Servings: 24
Source: Reynolds Kitchens

*Or use a 13x9-inch baking pan.