| 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
A Message from our Provider:
“Jesus: right way, only truth, best life.”