Berry Chocolate Torte

Ingredients:

1 package (18 ¼ oz) devil food cake mix
1 package (8 oz) cream cheese, softened
½ cup sugar
1 tsp vanilla extract
2 cups heavy whipping cream, whipped
2 pints of fresh berries


Directions:

1) Prepare and bake the cake according to package directions, using two 9-in round pans. Cool for 10 mins before removing from pans to wire racks to cool completely.

2) In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Split each cake into two horizontal layers. Place on bottom layer on a serving plate; top
with a fouth of the cream cheese mixture.

3) Arrange 1 cup berries over filling; repeat layers three times. Refrig until serving.

Thanks to Billie Jo!

3 MINUTE CHOCOLATE MUG CAKE

Ingredients:

1 Coffee Mug (LARGE)
4 tablespoons regular flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional ... yeah, right!)
Small splash of vanilla

Directions:

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add chocolate chips and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.
(We cooked it 3 minutes total - 2 minutes, then 30 seconds, then 30 more seconds, to be careful) at 1200 watts, and the cake was still really soft/wet in the center. Yummy that way ... with melted chocolate chips at the bottom.

Allow to cool a little and tip it out onto a plate, if desired.

We ate straight out of the mugs. The cake contracts as it cools, and it's moist enough that it doesn't stick to the mug lining.

YUMMMMMMMMMMY! And almost too much for one person. Although, if you really FORCE yourself, you can finish it.

We also thought of ways to adapt/alter the recipe - like substitute a tablespoon of instant coffee for 1 tablespoon of cocoa, or add other flavorings/ingredients. Mint chocolate chips. Raspberry flavoring, etc.

Thanks to Michelle Levigne!

My Mother's Easter Cakes(Scicilian)

Ingredients:

12 - Eggs
4 - Cups Sugar
12 - Tablespoons Crisco
2 - Cups of Milk
12 - Teaspoons baking powder
16 - Cups (about 3 lbs.) Flour

Directions:

Beat eggs, then put in sugar and continue to beat. Melt Crisco, while this is cooling heat the milk to lukewarm and put in the above mixture along with the baking powder, then put in the cooled Crisco. Mix each time an indgredient is added to the mixture.

Add enough flour for a soft but not sticky dough to form.
Roll out the dough and shape it into a horseshoe or round cakes. Put row of washed eggs on top (this is opptional). Bake at 350 degrees until the cake top is nicely browned (about 20 minutes or less). Use colored frosting to decorate. You can also use tinted coconut (green to look like straw) and put next to eggs.

This large recipe makes 16 cakes and can be halved or quatered to make 8 or 4 cakes.
NOTE: Anise may be added to this mixture.

Thanks to Michelle!

Everything Cheesecake

Ingredients:

CRUST
One 12 ounce package of refrigerated Chocolate Chip Cookie Dough (or frozen, thawed)

FILLING
5 packages (8 oz. each) cream cheese - softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla
3 eggs
1 cup peanut butter chips
1 cup milk chocolate chips
1 cup toffee chips (chocolate covered toffee chips if available)
1 cup crushed Oreo® Cookies (cheesecake)
1/2 cup crush Oreo® Cookies (topping)
Preheat oven to 350 degrees Fahrenheit.

Directions:

CRUST
Cut cookie dough into slices, press evenly in the bottom of a greased 10" spring form pan. Set aside.

FILLING
Beat together the cream cheese and sugar until smooth and creamy.
Mix in the peanut butter and vanilla. Add eggs. Beat just until blended.
Stir in chocolate, peanut butter, and toffee chips and 1 cup of crushed Oreo® cookies. Pour the mixture over the crust. Sprinkle top with 1/2 cup crushed Oreo® cookies.
Bake at 350° for 50 minutes or until the center is set.

NOTE: Place a dish filled with water in the oven while baking the cheesecake. This helps keep the oven hydrated and the cheesecake from cracking.

Cool on a wire rack for at least 10 minutes, then carefully run a knife between side of pan and the cake to loosen from sides of pan.
Cool completely before removing the sides of the springform pan, and then refrigerate the cheesecake for several hours (preferably over night) before serving.

Thanks to Kim!

Banana Cake

(Shelley's favorite recipe - from the Edmonds Cookery Book)

Ingredients:

125g (4 oz) butter
175g (6 oz) sugar
2 eggs
2 mashed bananas
1 teaspoons baking soda
2 Tablespoons boiling milk
1 teaspoon baking powder
225g (8oz) flour

Directions:

Cream butter and sugar, add eggs, mashed bananas, then baking soda dissolved in boiling milk. Lastly add flour and baking powder previously mixed. Bake in two greased sandwich tins for 20 mins at 180 degrees C (350F).

Note - I tend to improvise when I cook anything. I like to add either walnuts or chocolate raisins or plain chocolate chips to my cake. I cook mine in one loaf tin. I also like to add some wholemeal flour so substitute some of the white for wholemeal. My oven is a fan bake one and it tends to cook more quickly so I set my timer for ten minutes and check my cake. Normally it takes around 15 minutes before the top springs back when I touch it and/or cracks appear in the top. Once cool I ice with either chocolate icing or lemon icing, depending on my mood. I make a glace icing with icing sugar, a bit of butter, cocoa and a dash of boiling water to bring it to the right
consistency.

Thanks to Shelley Munro!

LINDA'S COMPLICATED BUT WORTH IT 3 POUND CHEESECAKE

ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE
Note: If you don't have a stand mixer or a REALLY GOOD hand mixer, don't bother with this one.

Ingredients:

A double batch of your favorite crumb crust, pressed onto the bottom and slightly up the sides of a 9 inch spring-form pan, and baked at 300 degrees for 15 minutes. Cool thoroughly (I usually do this the night before and let it sit). Crust will be thick.

1 pound of cream cheese
1 pint of sour cream
1 pint of small curd cottage cheese
4 eggs
one and a half sticks of butter, melted (not margarine!! c'mon--if you're gonna go to this much trouble, use the real thing)
2 tablespoons lemon juice
1 1/2 teaspoons vanilla
3 tablespoons corn starch
3 tablespoons all-purpose flour

Directions:

Put cottage cheese, eggs and flavorings into food processor or blender and puree until smooth. Pour into large mixing bowl.

Add cream cheese and beat until smooth
Add sour cream, flour and corn starch, beat until smooth

Bake in a 300 degree oven for an hour and five minutes. Turn off oven and leave cheesecake inside for an additional 2 hours.

Remove cheesecake and allow to cool for 7 hours (overnight)
Refrigerate until chilled.
Serve any way you want it.

This is a New York deli-style cheesecake. It's as good as they get.

Thanks to Linda!

Easy Dump Cake

Ingredients:

1 box cake mix, any flavor (I use chocolate)
1 large can crushed pineapple
1 large can cherry pie filling
2 sticks butter or margerine (Each cut into 12 slices)
1/4 C chopped nuts (optional)

Directions:

Preheat oven to 350 degrees. Use a 9x13 baking pan.
Dump pineapple into pan and smooth. Spoon cherry pie filling on top of pineapple, but do NOT mix, leave in layers. Sprinkle the cake mix evenly over the fruit
layers. Place butter slices evenly all over cake mix.
Add nuts on top if desired. Bake for 1 hour. To serve,cake out with a large spoon like a cobbler. Great served warm or cold. Can also be served with ice cream.

Thanks to Pat Cochran!

Amanda Young's Quick and Easy Cheesecake

Ingredients:

3 blocks of cream cheese
1 box cinnamon graham crackers
1 cup butter
1 cup sugar
1/2 tub of vanilla whipped cream
2 cans cherry topping

Directions:

Crust:

1. Smash graham crackers into itty bitty pieces
2. Mix with sugar and butter
3. pat down inside deep 13x9 pan to form your crust
4. Cool in freezer while you work on the cream cheese

Filling:

1. Chop cream cheese into blocks and then put it in the microwave until it's soft
2. Stir in 1/2 tub of whip cream until the consistency is smooth
3. Spoon over graham crackers and smooth out level
4. Pour cherries over top

Cover and refrigerate until cold.

Thanks to Amanda Young!

Elizabeth II’s Coronation Cake

Ingredients:

½ C butter

1 ½ C sugar

2 eggs

2 oz. red food coloring

2 T cocoa

1 t salt

2 ½ C cake flour

1 C buttermilk

1 t vanilla

1 t soda

1 T vinegar

Directions:

Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time beating well. Make paste of cocoa and red foodcoloring. Add to creamed mixture. Sift cake flour and add salt and soda. Alternating flour and buttermilk, add tocreamed mixture. GENTLY fold in vinegar
until mixed well.

Grease and flour 2-9 inch round cake pans. Fill pans equally and bake at 350 degrees for
30-35 minutes. Allow to completely
cool.

With a thread, cut cake into two equally thick round pieces
until you have four layers. Spread icing between each layer and stack. It will look like a torte. Ice top and sides.

Mock Whipped Cream Icing

5 T flour

½ C milk

1 C butter

1 C sugar

1 t vanilla

Directions:

Blend flour and milk and cook over medium flame until boiling, then turn low, stirring constantly.
When mixture thickens like gravy, remove from heat and allow to thoroughly cool.

Cream together butter, sugar and vanilla and beat until fluffy like whipped cream. Stir in flour
mixture but do not beat.

Cake Flour

To make the cake flour, place ¼ cup + 1 T cornstarch in the bottom of a measuring cup and add all-purpose flour to the 2 ½ C mark.

Thanks to Joanna Waugh!

Everything Cheesecake

CRUST:

One 12 ounce package of refrigerated Chocolate Chip Cookie Dough (or frozen, thawed)

FILLING:

5 packages (8 oz. each) cream cheese - softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla
3 eggs
1 cup peanut butter chips
1 cup milk chocolate chips
1 cup toffee chips (chocolate covered toffee chips if available)
1 cup crushed Oreo® Cookies (cheesecake)
1/2 cup crush Oreo® Cookies (topping)

Directions:

Preheat oven to 350 degrees Fahrenheit.

Crust:

Cut cookie dough into slices, press evenly in the bottom of a greased 10" spring form pan. Set aside.

FILLING:

Beat together the cream cheese and sugar until smooth and creamy.
Mix in the peanut butter and vanilla. Add eggs. Beat just until blended.
Stir in chocolate, peanut butter, and toffee chips and 1 cup of crushed Oreo® cookies. Pour the mixture over the crust. Sprinkle top with 1/2 cup crushed Oreo® cookies.
Bake at 350° for 50 minutes or until the center is set.

NOTE: Place a dish filled with water in the oven while baking the cheesecake. This helps keep the oven hydrated and the cheesecake from cracking.

Cool on a wire rack for at least 10 minutes, then carefully run a knife between side of pan and the cake to loosen from sides of pan.
Cool completely before removing the sides of the springform pan, and then refrigerate the cheesecake for several hours (preferably over night) before serving.

Thanks to Pamela K. Kinney!

Chocolate Orange Rum Cake

Ingredients:

5 tablespoons butter, softened
1 cup plus 1 Tablespoon sugar
3 eggs
Juice and grated zest of one orange (or 1/3 cup juice and 1 1/4 teaspoon dried rind)
Pinch of salt
1 1/3 cup flour
1 teaspoon baking powder
1/3 cup grated dark chocolate
1/4 cup heavy cream or half and half (not milk)
3 Tablespoons additional sugar
1/2 cup light rum

Directions:

Prepare a 9x5 loaf pan (glass is best) either with flour spray or grease and flour.
Cream the butter and sugar together until smooth.
Mix in sugar and eggs, beating to a light froth.
Stir in the orange juice, grated zest, and salt.
Add the cream, mix.
Add the flour and the baking powder, beating well, but do not over mix. If mixture is too thick, add a touch or cream or orange juice to thin a bit.
Stir in the grated chocolate, just to give a tweed-like appearance to the batter.
Pour into the greased and floured 9x5 loaf pan (glass is best).
Bake at 350 degrees Fahrenheit oven for 45-50 minutes. Check for doneness it should not be too wet; toothpick should come out clean but not dry. Add time if needed.
Cool for 5 minutes but do not remove from pan.
Pierce top of cake with fork or toothpick, to allow rum/sugar mixture to seep in. Set aside.
Warm the rum with the remaining sugar carefully and slowly over low heat. The rum should be warm, not hot, and the sugar just dissolved.
Do not overheat.
Pour warm rum mixture gently over warm cake in pan, allowing the rum mixture to seep in. Cool completely in the pan.
Serve in slices with fresh fruit or with a dollop of whipped cream.
Or decorate with marzipan fruits--oranges, of course.

Thanks to Pamela K. Kinney!

Nada's Cake

Ingredients:

4 large eggs
9½ ozs sugar
6½ ozs unsalted butter, melted
4 fl ozs extra virgin olive oil
5½ fl ozs milk
1 tsp vanilla extract
14 ozs all-purpose flour
1½ tsp baking powder
pinch of salt
zest of 2 lemons, grated
zest of 2 oranges, grated
1 lb 6 ozs fresh blueberries
greaseproof paper or butter and flour for cake pan

Directions:

Preheat oven to 175°C/350°F/gas 4. Line the bottom and sides of a 9½ cake pan with greaseproof paper, or generously spread butter on bottom and sides, and then lightly flour. Either by hand or with an electric mixer beat and whisk the eggs and sugar for about 3 mins
until thick and pale yellow.

Next add butter, olive oil, milk and vanilla extract. Mix well, then sift in the flour, baking powder and salt. Add lemon and orange zest and stir with wooden spoon until
thoroughly blended. Set aside for 10 mins to allow the flour to absorb the liquid.

Gently stir the blueberries into the batter, spoon it into the prepared cake pan and smooth out the top with a spatula. Place cake pan in center of preheated oven and bake for 45 mins. Check cake and bake for a further 10 - 15 mins if not firm to touch with a deep golden brown top. Leave cake in pan and place on rack to cool. After 10 mins run a knife along the sides of the pan and turn out the cake.

Thanks to Maz (Marion De Sisto)!

Carrot Cake

Ingredients:

2 c. flour 1/2 tsp. salt
2 c. sugar 1 3/4 c. veg. oil
2 tsp. baking soda 4 eggs
2 tsp. cinnamon 3 c. gratted carrots (about 1 pound)

Directions:

Mix all ingredients together bake as 325 degrees for 1 hour. Best to bake in 3 8 inch round pans, but can be done in a 10 x 13 cake pan too. Cool completely before frosting...

Frosting---

1 8 ounce pkg cream cheese
1 stick butter
1 1 pound box powdered sugar
1 c. walnuts

Mix softened creamcheese and butter, beat well. Gradually add sugar, continuing to beat. Frost cake and garnish with walnuts.

Thanks to Laurie Sorensen!

Baileys chocolate chip cheesecake

Ingredients:

Crust:

non stick vegetable oil spray

2 cups crushed mc vities digestives

1/4 cup sugar

6 tablespoons Irish butter melted

Filling:

2 1/4 pounds cream cheese, room temperature

1 2/3 cups sugar

5 eggs, room temperature

1 cup baileys Irish cream

1 tablespoon vanilla extract

1 cup semisweet chocolate chips

coffee cream

1 cup chilled whipping cream

2 tablespoons sugar

1 teaspoon instant coffee powder
chocolate curls

Directions:

FOR CRUST:

Pre heat oven to 325 degrees.
Coat 9-inch diameter spring form pan with nonstick vegetable oil spray.
Combine digestives and sugar in pan stir in the butter.
Press the mixture into the bottom and 1 inch up sides of pan.
Bake until light brown about 5 minutes, keep the oven at 325 degrees.

FOR FILLING:
Using an electric mixer, beat cream cheese until smooth.
Gradually mix in sugar, beat in eggs 1 at a time.
Add Baileys and vanilla . Sprinkle half of chocolate chips over crust.
Spoon in filling sprinkle with remaining chocolate chips.
Bake until puffed, springy in the center and golden brown.
About 1hour 20 minutes cool completely.

FOR CREAM:
Beat cream, sugar and coffee powder until peaks form spread mixture over cooled cake.
Garnish cheesecake with chocolate curls.

Store in Fridge.

Thanks to the wonderful DeNita! Aka D L Edwards!

Wheat-Free Chocolate Decadence

This is La Maxine (sorry, I think I said La Maxim before). Anyway:

You can really go all out decorating this one but it's still yummy with just the cake and the frosting. Also, if milk is also an issue, Baker's baking chocolates do not have milk fat added to them (surprisingly, many dark chocolate products have milk fat added to
them); you can substitute chopped semi-sweet baking chocolate for the chips), and you can substitute margarine for the butter (*not* a low-fat margarine, though --- most are half water and you'll end up with mush)

CAKE/TORTE
Heat oven and prepare pans as in Killer Cake (350 degrees, grease and
paper 9" pans)

Heat until warm over low heat, stirring constantly
1-1/2 C sugar
1/3 C water
1-1/2 t. instant espresso powder (plain instant coffee will do)

Stir in
1-1/2 C chocolate chips
1-1/2 t. vanilla extract
Warm and stir till chocolate melts, then cool 5 minutes

In a large mixer bowl, cream
9 T unsalted butter

Add one at a time, beating well after each addition 12 egg yolks (whites go in later)

Gradually beat in
Chocolate mixture (above)
1-1/2 C finely ground walnuts
3 T fine dry bread crumbs (can make with a wheat-free bread if gluten
a problem)

In yet another bowl, beat till still peaks form
12 egg whites
1/4 t salt

Fold a third of the egg whites into the chocolate mixture, then fold in the remainder

Bake 50-60 minutes, till cake tester comes out dry.
Cool in pans on wire rack 15 minutes. Remove from pans. (Will settle as it cools)

COFFEE-CHOCOLATE ICING
Heat over low heat till chocolate melts
1-1/3 C chocolate chips
1/3 C water
4 t. instant espresso powder

Refrigerate till cold (about 20 minutes)

In a large mixer bowl, cream 1 C PLUS 2 T. unsalted butter

Beat in
3 egg yolks (sorry, you don't use the whites this time --- go make a low-cholesterol omelet, because you're going to need it!)

Gradually beat in
1 C powdered sugar
Cool chocolate mixture

Assemble the cake as per usual (If you want to decorate, use about 2 C to frost and reserve the rest to decorate). Then, if you want to really glitz it up, make

CHOCOLATE TRIANGLES
Melt together
1 C. chocolate chips
1 t. vegetable shortening
1 t. instant espresso powder

When smooth, pour onto baking sheet lined with foil so you have a 6"x5"x1/8" rectangle.

Repeat the above using 1 C milk chocolate chips (plus the shortening and coffee powder)

When hardened, cut rectangles in half crosswise, then in quarters lengthwise (so you have 8 rectangles). Cut each along the diagonal so you have 16 triangles.

Take 1-1/2 C chopped walnuts and press them into the sides of the cake.
Pipe a pretty little border around the top edge of the cake.
Alternating the colors, press 10-12 triangles into the top of the cake (so you have a little windmill effect) and press the rest around theedges of the cake. People will oooo and aaaaah.

Thanks to Karen Webb!

Killer Cake

(from The Frog cookbook)
Preheat over to 350 degrees.
Grease two 9" cake tins and cover bottom with parchment or waxed paper (really --- it's a little heavy and breaks easily)

Melt together (in your favorite way) and cool to lukewarm
6 oz. *unsalted* butter
6 oz. unsweetened chocolate

In a large bowl, whisk together (for about a minute)
6 eggs
3 C. sugar
1/2 tsp. sale
1 T vanilla extract

Whisk or stir in
Butter-chocolate mixture (above)
1-1/2 C. flour
1-1/2 C chocolate chips

Pour batter into prepared pans.
Bake 30-35 minutes (time it; cake tester will *not* come out clean)
Cool on racks. Remove when cool. Can be wrapped and refrigerated or frozen for later use at this point.

FROSTING
(This is a fairly basic cooked fudge frosting but incorporates coffee for body)

Combine in deep, heavy pan and bring to a boil
1-1/4 C sugar
2 T instant coffee of choice
1 C heavy cream

Simmer 6 minutes *without* stirring (yes, a little like making fudge!)
Remove from heat and add
5 oz. unsweetened chocolate, finely chopped
4 oz. unsalted butter
1-1/2 t. vanilla extract

Cool (you can chill to hasten the "set-up", just try to bring back to room temperature so it's spreadable).

Assemble in the usual way.
Await praise and adulation.
Have people to whom you will serve the cake sign up for a chocolate-based 12-step program (it will save time after they've trampled you to get second helpings).
Voila!

Thanks to Karen Webb!

Peppermint Chocolate Cake

Ingredients:
1 cup water
5 peppermint tea bags (or use orange, raspberry, etc. if you prefer
those flavors)
3 oz unsweetened chocolate (either chips, or break squares into
pieces)
1/2 cup soft butter
2 cups sugar
2 eggs, separated
1 1/2 tsp baking soda
1 1/4 cup sour cream
2 cups flour
1 tsp baking powder
icing sugar to dust the top
Note: If you want to use a 8" square or round cake pan instead of a
bundt pan, cut the ingredients to 2/3 of the above.

Directions:
Preheat oven to 350 degrees.
Bring water to boil in a heavy saucepan, add tea bags, remove from heat and steep 5 minutes.
Remove tea bags, squeezing out the excess, and discard.
Return the tea to a boil.
Combine chocolate and butter in a large bowl and pour tea over the top. Whisk until melted.
Stir in sugar and egg yolks.
In a separate bowl mix baking soda and sour cream.
Alternately add flour and soda/sour cream mixtures to the chocolate mixture, mixing well.
In a separate bowl whip egg whites until stiff.
Fold egg whites into batter.
Grease and flour a bundt pan and pour in the batter.
Bake 40 minutes approx.
Sprinkle with icing sugar. (Or make an icing, or drizzle with liqueur.)
Serve with whipped cream or ice cream.

Thanks to Susan Lyons!

Quick and Easy Chocolate Cake

Ingredients:

1 Box devils-food cake mix
1 small box cook-and-serve chocolate pudding mix
Milk for pudding (amount listed on pudding box)
1 (12 oz.) bag chocolate chips
1 (8 oz.) bag chopped walnuts (optional--I don't add walnuts)

Directions:

1. Preheat oven to 350 degrees. Grease and flour a 13-by-9 inch glass pan.

2. Pour cake mix into large mixing bowl. Prepare pudding as directed on box.
Add pudding to cake mix and stir with wooden spoon until blended.

3. Pour into prepared pan. Evenly sprinkle chocolate chips and walnuts over top of cake and pat in gently.

4. Bake 30-40 minutes, until toothpick inserted in middle of cake comes out clean.

Cool and serve. Good with ice cream or whipped cream on the side.


Thanks to Barrie Abalard!

Better Than Sex Cake

Ingredients:
3/4 cup chopped pecans, toasted
1 (12-ounce) package semisweet chocolate chips
1 package devil's food cake mix
1 (3.9-ounce) package instant chocolate pudding
1 cup sour cream
4 eggs
1/2 cup vegetable oil
1/4 cup brewed coffee
1 teaspoon vanilla

Ingredients for the glaze:
4 tablespoons ( 1/2 stick) butter
1/4 cup milk
1 1/2 tablespoons cocoa
2 cups confectioners' sugar

Directions:

Preheat oven to 350 degrees. Grease and flour a tube pan. Coat pecans and chocolate chips with 1 tablespoon of cake mix and set aside. With an electric mixer, combine cake mix, pudding mix, sour cream, eggs, oil, coffee and vanilla. Beat at medium speed for 3 minutes. Fold in reserved chocolate chips and nuts. Turn into pan and bake for 50 to 60 minutes or until a tester comes out with just a few crumbs clinging. Cool for 15 minutes and turn onto a rack. Cool completely before glazing. Using a long skewer, poke cake all over to allow glaze to penetrate.

The Glaze:
In a saucepan over low heat, cook butter, milk, cocoa and confectioners' sugar just until sugar dissolves. Do not allow to thicken. Cool slightly and pour over cake.

Thanks to Kimberly Lane!

Deb's Coconut Creme Cake

Description:
This is a yummy, moist cake. Follow the instructions exactly...don' t do the instructions on the cake box.

Ingredients:

1 white cake mix
2 eggs
1 1/2 cup water
8 oz Cool Whip
2 cups cream of coconut

Directions:
Mix cake mix, water, eggs and 1 cup of creme coconut in mixer. Batter will be runny. Bake 350 for 30 min. Poke holes in cake with fork and pour 1/2 cup coconut creme over cake.
Put in frig.
Mix cool whip with remaining 1/2 cup coconut creme.
Spread on cake.
Keep in frig.
Better the next day.

Thanks to Pauline Baird Jones!