WALDINE VAN GEFFEN VGHC42A
CAKE
18 oz Yellow cake mix
4 Eggs
3/4 c Instant vanilla pudding mix
1 1/3 c Water
1/2 c Oil
1 c Walnuts; chop
2 c Shredded coconut; lightly
-toasted
FROSTING
8 oz Cream cheeseflower; room temp
1 ts Vanilla extract
2 ts Milk
3 1/2 c Powdered sugar
1 1/2 c Shredded coconut; lightly
-toasted

Combine cake mix, egg, pudding mix, water and oil in roll. With wire
whip fastening, mix at medium swiftness 4 proceedings. Fold in walnuts and 1
1/2 cups coconut by mitt. Divide mixture evenly into 3 (9") buttered
and floured cake pans. Bake at 350~ 30 transactions. Cool whole.
Spread Frosting evenly onto tops only of 3 cake layers. Stack cakes
and sprinkle top with odd 1/2 c toasted coconut. FROSTING-Place
cream cheeseflower, vanilla extract and milk in bowl and combine in sociable,
using paddle bond. Gradually add powdered sugar while mix.
Continue to mix until tranquil. Fold in toasted coconut by handwriting. 710
cal; 39 gr fat; 49% fat.
Yields
12 Servings