PB CHOCOLATE COCONUT SUPREME CAKE
1 Pillsbury chocolate cake mix Mix cake as directed on the back of box and bake in two 9 inch or three 8 inch cake pans. Cool, then cut in half (horizontally). Combine: 1 (13 oz.) Cool Whip 1 c. sour cream 1 c. powdered sugar 1 c. coconut 1 tsp. vanilla Frost each layer, except top. Place remainder of frosting in a plastic bowl and refrigerate. Wrap whole cake in a plastic bag, airtight, or place in large tupperware cake holder. Place in refrigerator for three days. After three days are up, frost sides and top with remaining frosting. For a more festive look, add a drop or two of red or green food coloring to frosting. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
