1 (18.25 ounce) package white cake mix
1 (2 ounce) package instant chocolate pudding mix
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups frozen whipped topping, thawed
4 cups semi-sweet chocolate chips
4 cups chopped walnuts
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8- inch round cake pans. Cream together 1/2 cup of the fluffy butter until smooth and spread evenly into the bottom of each pan. Mix together the powdered sugar and milk and set aside for later. In a high speed blender, combine cake mix, pudding mix and almond extract. Blend until nondescript, approximately 1 minute. Fold whipped topping into the mix and spread evenly onto the cake. Spread the remaining pudding mixture over the top of the chocolate.
Arrange half of the whipped topping on the bottom of each cake pan. Double-layer the remaining whipped topping and spread over the white cake. Brush remaining whipped topping with butter or margarine and sprinkle lightly over the chocolate cake.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely.
To make the frosting: In a small saucepan, mix chocolate chips and remaining and condensed milk. Spread over cake and frost evenly. Garnish with remaining whipped topping and nuts.
I followed all of the directions, exactly. It was a little too sweet so I reduced it by 1/2 tsp and lined my bowl with cream cheese. I think that would have been enough so I will add more lemon juice next time and refrigerate it well. Will make again !
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