This is another variation of several recipes from the internet morphed into one cake.
1 box French Vanilla cake mix
1/2 cup very hot water
1 tbsp instant coffee granules
1/2 cup Bailey's Irish Cream
1 - 3 oz box vanilla instant pudding and pie filling
1/2 cup (1 stick) butter, softened
1 tsp instant coffee granules
2 tbsp. very hot water
1 tbsp Bailey's Irish Cream
1 cup powdered sugar
1/4 to 1/2 cup slivered, toasted almonds
Preheat oven to 350F. Grease and flour a bundt pan.
Combine coffee granules and water in a small bowl. Stir to dissolve. Cool.
Beat eggs in mixing bowl. Add coffee and Bailey's. Beat well. Add softened butter in chunks. Add cake mix and pudding mix. Beat at medium speed for 5 minutes. Pour into prepared pan and bake for 45-50 minutes or until cake tests done. Cool in pan 15 minutes. Remove from pan and cool completely.
Once cake is cool, prepare glaze. Dissolve coffee granules in hot water. Add Bailey's and sugar. Beat until smooth. Drizzle cake with glaze. Top with toasted almonds.