1 t. instant coffee granules
1 pkg. white cake mix
1/3 c. butter, at room temperature
3 eggs, divided
1 c. semisweet chocolate chips
1/2 c. sugar
1/2 t. baking soda
1/4 t. salt
1/2 c. slivered almonds
1/2 t. almond extract
Preheat oven to 350. In bowl dissolve coffee granules in 1/4 cup water; set aside. In another bowl combine cake mix, butter and 1 egg. Reserve 1 cup mixture. Lightly press remaining mixture into ungreased 9" x 13" baking pan. Bake 15 minutes or until lightly browned. Remove from oven; sprinkle with chocolate chips. With whisk beat sugar, soda and salt into reserved coffee mixture until frothy. Pour over chocolate chips. Combine reserved cake mix mixture with slivered almonds and extract; sprinkle over surface of cookie in pan. Return to oven; bake 20 minutes until golden brown. Cool on rack 15 minutes. Cut into bars; cool completely.
