Devil's Food Cake
The decadence of devil's food cake and the sweet, rich taste and slightly chewy texture of coconut make this dessert a real treat. The whipped topping lightens things up. For a quick variation, top this cake with cherry pie filling and whipped cream instead of the whipped topping.
INGREDIENTS | SERVES 8
- 1 18-ounce box devil's food cake mix plus ingredients called for on box
- 1 additional egg
- 2 cups sour cream
- 2 cups coconut
- 1 16-ounce tub whipped topping
Preheat oven to 350°F. Grease and flour two layer cake pans. Set aside.
Mix according to cake mix instructions, adding the extra egg with the eggs called for in the directions.
Bake according to package directions for a two-layer cake.
As cake cools, mix sour cream, coconut, and whipped topping in a bowl. When layers are cool, use this mixture to frost as you would a two-layer cake.
