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| CHOCOLATE COCONUT CAKE | |
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Make 3 layers of any type chocolate cake. FILLING: 1 sm. (8 oz.) pkg. sour cream 1 box powdered sugar 12 oz. frozen coconut Mix well and refrigerate 1 hour. Reserve 1 cup filling. Spread the rest between cake layers. Mix the 1 cup reserved filling with 1 container (12 ounce) Cool Whip. Use this to ice the cake. Keep refrigerated at least four hours before eating. | |
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