Use white cake mix. Make 2 layers. Split into 4 and fill with:
White Cake Mix
2 Cups sour cream
2 Cups powdered sugar
1 9 oz. Cool Whip
2 Packages frozen coconut
1 Teaspoon vanilla
Use white cake mix. Make 2 layers following package directions. Split into 4. Combine remaining ingredients and fill layers with remaining ingredients. Frost on top.
Refrigerate 2 days before serving.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!