2 (8-inch) round store/bakery bought chocolate cake layers
2 (16-ounce) cans chocolate frosting
1 teaspoon almond extract
1 cup flake coconut
1/4 cup toasted and chopped peanuts
Cut each cake layer in half horizontally to make a total of 4 layers.
In a medium bowl, stir together chocolate frosting and almond extract.
To assemble cake: Place 1 cake layer onto a cake stand or plate. Spread a quarter of the frosting evenly onto the bottom layer. Sprinkle with 1/4 cup of the coconut and 1/4 of the peanuts. Repeat with the remaining 3 layers of cake. Slice and serve.
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