Four Day Make Ahead Sour Cream Fudge Torte
|Devil's food cake mix||18 1⁄4 Ounce (1 Package, Plus)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|For filling and topping|
|Dairy sour cream||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Coconut||3 Cup (48 tbs)|
|Frozen whipped topping||8 Ounce, thawed (1 Container)|
Heat oven to 350°F.
Grease and flour two 8-inch round cake pans.
In large bowl, blend all cake ingredients at low speed until moistened.
Beat 2 minutes a highest speed; pour into prepared pans.
Bake at 350°F for 30 to 40 minutes or until toothpick inserted in center comes out clean.
cake in pans for 15 minutes; invert onto cooling racks to cool completely.
Split each layer in half horizontally, forming four layers.
In large bowl, combine sour cream and sugar.
Gently fold in coconut and whipped topping.
Fill and frost layers.
Garnish as desired.
Store covered in refrigerator.