Almond Joy Poke Cake by
Ingredients
1 pkg. (15.25 oz.) Devil's food or chocolate fudge cake mix
Ingredients listed on box to make cake
1 box (3.4 oz.) instant Coconut Cream Pudding mix
2 cups milk
1 cup chocolate sauce (I buy the stuff in the ice cream topping section)
1 bag (2 oz.) sliced or slivered almonds
1 container (8 oz.) Cool Whip, thawed
1 bag (7 oz.) sweetened coconut flakes
Instructions
Bake the cake according to package directions using a 9x13-in. baking pan.
Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely.
Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top.
Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator
Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely.
Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top.
Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator