1 pkg. chocolate cake mix, not with pudding in the mix
2 lb. ricotta cheese
3/4 c. sugar
4 eggs
1 tsp. vanilla
1 pkg. chocolate instant pudding
1 c. milk
1 (8 oz.) Cool Whip

Mix cake according to package directions and put in greased 13 x 9 inch pan. Mix cheese, sugar, eggs and vanilla until blended and pour over cake batter. Bake at 350 degrees for 1 hour and 10 minutes (or less).

Mix chocolate instant pudding, milk, and fold in the Cool Whip. Spread on cake after cool. Refrigerate, if desired. Sprinkle top with coconut and almonds.