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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This three-layer cake is rich and yummy, says Carol Barton from Bowling Green, Kentucky. Sour cream is the secret ingredient in the creamy frosting that's chock-full of coconut and pecans. If you fix this dessert a day ahead, it tastes even better, she adds. Just cover and refrigerate it. Ingredients:
1 package butter recipe golden cake mix (regular size) |
2 cups (16 ounces) sour cream |
1 package (10 ounces) flaked coconut |
1 cup chopped pecans, toasted |
1/2 cup sugar |
Directions:
1. Prepare cake batter according to package directions. Pour into three greased and floured 9-in. round baking pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire racks to cool completely.
3. In a large bowl, combine the sour cream, coconut, pecans and sugar.
4. Place one cake on a serving platter; spread with a third of the sour cream mixture. Repeat layers twice. Store in the refrigerator. Yield: 12-16 servings.
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