Egyptian Torte

Ingredients

• 1 (18 1/4 ounce) box Pillsbury yellow cake mix

• 1 teaspoon coconut extract
• 1-12 ounce thawed Cool Whip

Filling

• 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

Directions

1. 1

   Add Extract to Cake mix and bake as directed using two round 8 or 9 inch cake pans.

2. 2

   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.

3. 3

   When filling and Cake have cooled, spread filling between layers and on top of the Cake.

4. 4

   Last spread Cool Whip around the sides and Enjoy!