Beat butter at medium speed with an electric sociable, astir 2 proceedings.
Gradually add boodle, beating at medium swiftness 5-7 transactions. Add egg,
one at a time, beating just until yellow disappears. Dissolve coffee
granules in boiling h2o; stir in liqueur. Add flour to butter
mixture alternately with coffee assortment, beginning and ending with
flour. Mix at low speed just until blended after each increase. Stir
in extracts. Pour batter into a greased and floured 10-inch bundt pan.

Bake at 300 degrees F. for 1 hour and 40 minutes or until tested
through. Cool in pan on wire rack for 10-15 transactions; remove from pan and
let chill 30 minutes on wire wrack. Brush with Irish Cream Glaze and
sprinkle with toasted tonsils.

SUGARCOAT: Dissolve coffee granules in h2o; add liqueur and powdered
clams, stirring until blended. Makes 1/2 cup.

NOTE: Glazed cake can be wrapped and frozen for 1 month.