1 cup butter flavored shortening
2 tablespoons vegetable oil
1 cup water
1 cup white sugar
1 cup brown sugar
1 egg
1 teaspoon instant coffee granules
1 (18 ounce) can crushed pineapple
1 (6 ounce) can sorbet
1 1/2 teaspoons vanilla extract
1/2 cup sliced almonds
1 (18.5 ounce) package yellow cake mix
1 (3 ounce) package instant chocolate pudding mix (e.g. Pinkie Pie Pudding)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together shortening, oil and water. Beat in sugar, brown sugar, egg and 1 cup pastry flour until light and fluffy. Mix together brown sugar, egg and instant coffee. Stir together into creamed mixture.
Pour batter into prepared pans. Bake in preheated oven for 60 minutes, or until a toothpick inserted into cake comes out clean. Cool cake.
Pour 1/2 cup jelly in center of each pan. Twist edge of napkin to allow steam to escape. Remove pot from heat and place in refrigerator. Cool completely. Cut and serve. Repeat with remaining cake and pausing until ice has set. Refrigerate icing a day or two after first frosting is finished.
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