PREHEAT oven to 350°F. Mix flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in almonds.
PREPARE cake batter as directed on package, substituting the brewed coffee for the water. Pour into greased 15x10x1-inch baking pan; sprinkle with half of the chocolate. Top with almond mixture and remaining chocolate.
BAKE 20 to 25 min. or until wooden toothpick inserted in center comes out clean. Cool completely. Cover and store at room temperature.