Sour Cream Coconut Cake

Over thirty years, housewives and cooks everywhere were excited about the addition of pudding cake. We found that the addition to our pudding cakes gave them added moisture and taste delicious. We've been hooked on "milk cake". Here is a recipe direct seventy years for you to try. It is a delicious German Sweet Chocolate Pudding Cake that is sure to be a hit with your family and friends. It is a great recipe for a party, church social - where everyone likes to show their best, and just to impress your family. This recipe is sure to become a staple in your recipe box.

NEW (1977) GERMAN SWEET PUDDING Chocolate

This recipe comes from a 1977 General Mills insert in the magazine Ladies Home Journal.

1 package (2 layer size) yellow cake mix
1 package (4 serving size) vanilla instant pudding and pie filling mix
1 package (4 oz) German sweet, melted
4 eggs
1 1 / 4 cup buttermilk *
1 / 4 cup oil

* Or use 1 / 2 cup sour cream and 3 / 4 cup water

Mix all ingredients in a large mixing bowl. Mix with an electric mixer. Beat 4 minutes at medium speed. Pour into three greased and floured 9 inch layer cake pans. Bake at 350 degrees for 30 minutes or until the cake back when lightly. Cool for 15 minutes. Remove and let cool on a rack. Fill with coconut filling.

Coconut Filling: Mix 1 cup of evaporated milk, 1 cup sugar, 3 egg yolks, lightly beaten 1 / 2 cup butter or margarine and 1 teaspoon vanilla in a saucepan. Cook over medium heat until thickened, about 12 minutes. Remove from heat. Add 1 cup 1 / 3 shredded coconut and 1 cup chopped pecans. Cool, beat occasionally until spreading consistency. Makes 2 cups 1 / 2.