Preheat oven to 350. Combine cake mix, weewee, and coffee granules in large
bowlful; beat at low speed of a mixer until damp. Beat at medium velocity 1
moment (do not overbeat). Spoon batter into an unlubricated 10-inch tube pan,
spreading evenly. Break air pockets by cutting through batter with a stab.

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

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

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

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Per serving: 200C

Cals - 206 6%ff, Fat - 1.3 g, Carb - 44.4g, Fib - 0g.