1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon milk
1/2 cup sliced almonds
1 cup mini semisweet chocolate pieces
1 cup shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, cream together the butter, sugar, and vanilla. Beat in the flour, then stir in the baking powder and confectioners' sugar. Beat in the eggs, one at a time, beating well after each addition. Beat in the chocolate pieces, mixing lightly after each addition. Stir in milk and almonds, then mix in the mini semisweet chocolate pieces and coconut. Pour batter into prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely, then frost with mini semisweet chocolate pieces.
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