Some hints given by the card:
- Bake the cake up to 2 days in advance. Cool completely and wrap the layers in plastic wrap. Store in the refrigerator until ready to frost.
- Purchase canned cream cheese or vanilla frosting and mix in 1/2 cup each of coconut and chopped pecans
- Make quick and easy cupcakes: Prepare as recipe directs through step 8 but pour batter into a 12 cup muffin pan. Bake cupcakes for 15-20 minutes at 350. Spread frosting over cooled cupcakes.
Ingredients:
1 (2 layer) package chocolate cake mix
1 (3 oz) package chocolate instant pudding mix
½ Cup vegetable oil
½ Cup water
4 Eggs
1 Cup sour cream
½ Cup butter
1 (1 pound) package confectioners sugar
3 Tbsp milk
1 Tsp vanilla extract
1 Cup coconut, toasted
1 Cup chopped pecans (toasted)
Directions:
1. Preheat oven to 350
2. Grease and flour two 9-inch cake pans
3. Combine cake mix, pudding mix, oil, water, eggs, and sour cream in a large bowl
4. Beat with an electric mixer at low speed until just moistened
5. Beat batter at high speed until smooth, about 2 minutes
6. Pour into prepared pans
7 Bake for 30 minutes or until toothpick inserted in center comes out clean
8. Cool for 30 minutes, remove cake from pans and cool completely
9. While cake is cooling, brown butter in a skillet over medium heat
10. Blend in confectioners sugar. Add milk and vanilla, remove from heat.
11. Mix until creamy. Stir in coconut and pecans.
12. Spread frosting between cake layers and over top of cake.
13. Refrigerate until ready to serve
1 (2 layer) package chocolate cake mix
1 (3 oz) package chocolate instant pudding mix
½ Cup vegetable oil
½ Cup water
4 Eggs
1 Cup sour cream
½ Cup butter
1 (1 pound) package confectioners sugar
3 Tbsp milk
1 Tsp vanilla extract
1 Cup coconut, toasted
1 Cup chopped pecans (toasted)
Directions:
1. Preheat oven to 350
2. Grease and flour two 9-inch cake pans
3. Combine cake mix, pudding mix, oil, water, eggs, and sour cream in a large bowl
4. Beat with an electric mixer at low speed until just moistened
5. Beat batter at high speed until smooth, about 2 minutes
6. Pour into prepared pans
7 Bake for 30 minutes or until toothpick inserted in center comes out clean
8. Cool for 30 minutes, remove cake from pans and cool completely
9. While cake is cooling, brown butter in a skillet over medium heat
10. Blend in confectioners sugar. Add milk and vanilla, remove from heat.
11. Mix until creamy. Stir in coconut and pecans.
12. Spread frosting between cake layers and over top of cake.
13. Refrigerate until ready to serve
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To flour the pan, I used a smidge of the dry cake mix. This way there is no white marks from flour. Cocoa powder will be just as good.
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