German chocolate torte
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | German Chocolate Cake Mix |
| 1 | cup | Water |
| ⅓ | cup | Oil |
| 3 | Eggs | |
| 1 | pack | Coconut Instant Pudding Mix; 4 Serving Size |
| 1½ | cup | Milk |
| 2 | cups | Cool Whip®; Thawed |
| ¼ | cup | Walnuts; Chopped |
| ¼ | cup | Coconut |
Directions
CAKE
FILLING
TOPPING
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 ¼ of filling. Top with a second cake layer cut side down; spread with another ¼ of filling. Repeat with remaining cake layers and filling, ending with filling. Sprinkle with walnut mixture. Refrigerate until serving. Store leftovers in fridge.
Recipe by: Pillsbury box
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Feb 25, 1998