Ingredients

1 package Duncan Hines Moist Deluxe French Vanilla Cake Mix
5 cups all-purpose flour
2 pkgs (1/4 oz. Ea.) quick-rise yeast
2-1/2 cups hot water
1/4 cup plus 2 Tbsp. butter or margarine, melted and divided.

Directions

1. For bread, combine cake mix, flour and yeast in large bowl. Stir until well blended. Stir in hot water. Cover and let rise for one hour or until doubled. Punch down. Invert onto floured surface. Cover with inverted bowl. Let rest for 10 minutes.
2. Preheat oven to 375 ºF. Grease large baking sheet.
3. For filling combine almond paste, corn syrup and egg in medium bowl. Beat at medium speed with an electric mixer for 2 minutes or until creamy. Stir in ¼ cup chopped almonds. Set aside.
4. Divide dough in half. Roll half the dough into 12-x 10-inch rectangle on a floured surface. Brush with 2 Tbsp. Melted butter. Spread half the filling mixture in the center of rectangle. Cut diagonal strips about ¾ inch wide, down 12-inch sides of dough. Braid strips starting at top. Place on a large greased baking sheet. Repeat with remaining dough and filling. Bake at 375 ºF for 22 to 25 minutes or until light golden brown. Brush with remaining 2 Tbsp. melted butter. Remove to cooling racks.
5. For topping, combine confectioners sugar, milk and almond extract in small bowl. Stir until smooth. Drizzle over warm breads. Sprinkle with ¼ cup sliced almonds. Serve warm or cool completely.