1 pkg. golden vanilla cake mix
1 c. ready-to-spread frosting
2 1/2 tsp. hot water
1/2 c. finely chopped almonds
1/2 c. frosting

Use Betty Crocker cake mix and mini-morsels chocolate coconut almond ready-to- spread frosting.

Heat oven to 350 degrees. Grease and flour 12 cup bundt cake pan. Prepare cake mix as directed on package, except decrease oil to 1/3 cup. Stir almonds into batter; pour all but 1 cup of batter into pan. Stir 1/2 cup frosting into reserved batter; spoon into continuous narrow ring (about 1 inch) onto center of batter in pan. Mixture should not touch center or side of pan. Bake as directed. Cool 10 minutes. Remove from pan and cool completely.

Mix remaining 1/2 cup frosting and 2 1/2 teaspoons hot water. If necessary, stir in a few drops of hot water until desired consistency. Spread glaze on cake allowing some to drizzle down sides. Refrigerate any remaining frosting no longer than 2 weeks.