Chocolate Nut Layer Cake
1 box devil's food moist cake mix
3 large eggs
1 cup almond-favored cofee, cooled
1 cup milk
1⁄3 cup vegetable oil
2 cans (16 ounces each) chocolate frosting
2 teaspoons almond extract
1 cup sweetened fake coconut
1 package (2 ounces) Planters® Nut Topping
Preheat oven to 350°F and grease two 8-inch cake pans. Line with parchment paper.
In a large bowl, blend cake mix, eggs, cofee, and oil at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes or until smooth. Divide batter between pans and bake for 25 to 30 minutes or until a wooden pick inserted in the centers comes out clean. Cool completely.
Cut each cake layer in half horizontally to make four layers.
In a small bowl, stir together 1 can of chocolate frosting, 1 teaspoon of almond extract, coconut, and nut topping.
To assemble cake, spread chocolate-coconut filling mixture evenly on three of the layers. Place the fourth layer on top. Stir remaining 1 teaspoon almond extract into remaining can of chocolate frosting and frost outside of cake.