Yield: 15 servings
Measure | Ingredient |
---|---|
1 pack | White cake mix -- 14 1/2 oz |
\N \N | Without pudding mix |
¾ cup | Vegetable oil |
3 eaches | Eggs |
1 cup | Lemon-lime soda -- or club |
2 \N | Envelopes |
1½ cup | Milk |
1 pack | Instant pudding mix -- |
\N \N | Pistachio 3.4 oz |
\N \N | Soda |
1 pack | Instant pudding mix -- |
\N \N | Pistachio 3.4 oz |
1 cup | Pecans -- chopped |
½ cup | Coconut flakes |
¾ cup | Pecans -- chopped |
½ cup | Coconut |
\N \N | Whipped topping |
ICING
In a mixing bowl, combine the first five ingredients and mix well.
Stir in pecans and coconut. Pour into a greased and floured 13x9x2 in. baking pan. Bake at 350 deg. for 45 min. or until cake test done.
Cool. Combine the first three icing ingredients in a mixing bowl; beat until thickened, about 4 min. Spread over cake. Sprinkle with pecans and coconut. Yield: 12-15 servings.
Recipe By : Country Woman