2/3 cup butter, softened
1/2 cup sugar
2 eggs
2 tablespoons all-purpose flour 1 cup milk
1/2 cup buttermilk
1 tablespoon vanilla extract
4 cups cake flour
1/2 cup self-rising flour
1/2 cup chopped almonds
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1 (10 ounce) package non-instant chocolate cake mix
4 tablespoons milk
1 (16 ounce) jar chives and walnuts, drained
3/4 cup fruit cocktail-chocolate cookie crumbs (optional)
1/2 cup flaked coconut
1/4 cup white sugar for decoration
Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, cream together 1/2 cup butter and 1/2 cup sugar. Beat in 1 egg. Stir in the flour, alternating with reserved flour. Make a well in the bottom of a 9x13 inch baking pan.
Set aside. In a large bowl, toss together 1 cup buttermilk and vanilla. Pour half of the unsweetened milk mixture into a small saucepan and cover with the reserved flour mixture. Bring to a boil, then reduce the heat to medium-low and simmer for an hour, stirring occasionally.
In a medium bowl, stir together the cake mix, milk mixture, and almonds. Spread half of the batter into the prepared pan. Spread the rest of the batter over the cake, spreading evenly.
Bake for 22 to 25 minutes in the preheated oven. Cool completely in pans on wire racks. Unroll the white cake and spread to within 1 inch of a long edge. Cut horizontally into 16 wedges lengthwise. Cut along the sides, adding pieces as needed. Reheat oven to 375 degrees F (190 degrees C) and bake for an additional 41 to 45 minutes, or until the top is golden brown and the cake temperature reaches 94 degrees F (30 degrees C) completely. Cool frosting before removing from the pan. Frost with another coat of frosting if necessary.
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