1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 cup oil
1/2 cup water (may use milk instead)
4 eggs
1 (8 oz.) carton dairy sour cream
1 (6 oz.) bag sweet chocolate chips
1 cup chopped pecans
1 bar German chocolate, grated
1 cup coconut, toasted

Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350°F for 50 to 55 minutes or until done.

ICING:

1 (8 oz.) pkg. cream cheese, at room temperature
1 (1 lb.) box confectioners' sugar
1 tsp. vanilla
chopped nuts and flaked coconut

Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.

BETTER THAN SEX CAKE II:

1 1/2 cups sugar
9 oz. frozen whipped topping (Cool Whip)
1 box vanilla pudding
1 box butter cake mix
1 small size can crushed pineapple

Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.

Add vanilla pudding, mixed by package directions, between layers and to top within 1-inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.