| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | German | Desserts, Posted | 12 | Servings |
INGREDIENTS
| 1 | pk | German Chocolate Cake Mix |
| 1 | c | Water |
| 1/3 | c | Oil |
| 3 | Eggs | |
| 1 | pk | Coconut Instant Pudding Mix; 4 Serving Size |
| 1 1/2 | c | Milk |
| 2 | c | Cool Whip®; Thawed |
| 1/4 | c | Walnuts; Chopped |
| 1/4 | c | Coconut |
INSTRUCTIONS
CAKE FILLING TOPPING Heat oven to 350. Grease and flour 2 9" round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into greased and floured pans. Bake at 350 for 25 to 35 minutes. Cool 15 minutes; remove from pans. Cool completely. Split each cake layer in half horizontally to form 4 layers. In large bowl; combine pudding mix and milk. Beat at low speed 2 minutes or until well blended. Fold in whipped topping. In medium skillet over medium high heat combine walnuts and coconut. Cook and stir 5 to 6 minutes or until coconut is light golden brown; remove from heat. Set aside. Place 1 cake layer cut side up on serving plate. Spread with 1/4 of filling. Top with a second cake layer cut side down; spread with another 1/4 of filling. Repeat with remaining cake layers and filling, ending with filling. Sprinkle with walnut mixture. Refrigerate until serving. Store leftovers in fridge. Recipe by: Pillsbury box Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 25, 1998
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