Ingredients
- 1 pkg Butter Cake mix
- 4 eggs
- 1/2 c. Crisco oil
- 1 c. milk
- 1 pkg instant (4 servings) vanilla pudding
Directions
Mix as usual. Grease and flour a 9 x 13 baking pan, or 2 cake pans. Bake @ 350 for 25 minutes or until done. If using cake pans, cut layers in half to make a 4-layered cake.
Icing:
Stir together:
2 cups granulated sugar
1 cup sour cream
Add:
12 oz. coconut. Let sit. Stir until dissolved. Ice cake when cool.
Refrigerate this cake. It is better 1-2 days after it is made.
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Submitted 6/13/05.
Source: Mel Maste
Submitted By: Shelly Black
shellack@aol.com
Coconut Cake