EGYPTIAN TORTE

Egyptian Torte image

Provided by Donna Luckadoo

Categories Dessert

Time 10m

Yield 10 slices

Number Of Ingredients 10

1 (18 1/4 ounce) box Pillsbury yellow cake mix
1 teaspoon coconut extract
1 -12 ounce thawed Cool Whip
8 ounces chopped candied dates
1 1/3 cups evaporated milk
1 1/3 cups sugar
4 beaten eggs
1/2 cup melted butter
1 teaspoon vanilla
1 cup toasted almond

Steps:

Add Extract to Cake mix and bake as directed using two round 8 or 9 inch cake pans.
Next cook and stir filling over medium heat until thick ( generally and depending on your stove around 5-10 minute ) & add 1 cup of toasted almonds, then let the mixture cool.
When filling and Cake have cooled, spread filling between layers and on top of the Cake.
Last spread Cool Whip around the sides and Enjoy!

Nutrition Facts : Calories 576.1, Fat 27.7, SaturatedFat 10.1, Cholesterol 119.8, Sodium 469.8, Carbohydrate 74, Fiber 2.2, Sugar 50.6, Protein 10.3