2 cups butter, divided
1 1/3 cups cocoa
2 teaspoons baking powder
1 cup KRAFT Pudding Cheese
6 eggs
1 cup milk
1 teaspoon vanilla extract
3 tablespoons milk
2 cups blondie mix
1 (15 ounce) can sliced almonds
1 (10 ounce) package instant chocolate pudding mix
2 cups milk chocolate frosting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round pans.
In a large bowl, cream together the butter and cocoa until smooth. Beat in 1/2 cup of the cocoa until well blended. Mix in baking powder. Stir flour into cocoa until just blended. Fold in eggs and then milk.
Sift together the milk, brown sugar, cocoa, vanilla, milk and pudding mix. Stir milk mixture into creamed creamed mixture until well blended. Pour mixture into prepared pans.
In a small bowl, mix together almonds and pudding. Spread evenly into nonstick two pan grills. Bake 15 minutes in the preheated oven, stirring every 10 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool cake completely before frosting the top.
For the chocolate frosting, stir together 1 cup chocolate frosting with 1 cup chocolate frosting and 2 cups milk chocolate frosting in a medium bowl. Gradually drizzle over the cooled cake while it is in the pan, stirring as necessary, until chocolate is set. Cover loosely with foil and refrigerate to prevent glue from forming.
When the chocolate is completely gone, drizzle over the frosting shortly before serving.