Egyptian Torte - cooking recipe

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

Preparation

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!