Friday, September 10, 2010

Coconut Chocolate Cake

1 package (18-1/4 ounces) chocolate cake mix
1 package (3.9 ounces) instant chocolate pudding mix
4 eggs
3/4 cup vegetable oil
3/4 cup water
1 teaspoon vanilla extract

2 cups flaked coconut
1/3 cup sweetened condensed milk
1/4 teaspoon almond extract
1 can (16 ounces) chocolate frosting
In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting. Yield: 12 servings.