–CAKE–
1 pk German Chocolate Cake Mix
1 c Water
1/3 c Oil
3 Eggs
FILLING
1 pk Coconut Instant Pudding Mix;
-4 Serving Size
1 1/2 c Milk
2 c Cool Whip; Thawed
TOPPING
1/4 c Walnuts; Chopped
1/4 c Coconut
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.
Yields
12 Servings