1 cup butter
1/2 cup white sugar
1 cup milk
3 large eggs
3 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup white sugar
1 teaspoon instant espresso coffee powder
2 teaspoons instant espresso coffee granules
1 teaspoon almond extract
1 cup finely chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 quart baking dish.
Sift together the flour, baking powder and baking soda; set aside.
In a large bowl, cream together the butter, white sugar, milk and eggs until smooth. Beat in the vanilla and espresso powder by hand or blender. Beat in the cream cheese, sugar, flour, baking soda and instant espresso coffee. Mix in the almond extract and finely chop almonds. Spread the cream cheese mixture into the prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan before removing from pan. While the cake is still warm, pour the espresso coffee into the bowl of an electric coffee maker or blender. Pour a tablespoon of espresso into the center of the cake, and slowly pour cream cheese mixture over the top. Cool before frosting.
To make the frosting: In a saucepan, melt the cream cheese and white sugar, adding to the creamed mixture until smooth. Beat in the flour mixture until well combined. Frosting: In a large glass or metal bowl, beat the cream cheese, white sugar, flour, baking powder, baking soda, powdered sugar and espresso granules until stiff. Mix in pudding if desired.