Chocolate Cream Cake - cooking recipe

Ingredients

1 pkg. Duncan Hines deep chocolate cake mix
2 c. sugar
12 oz. pkg. frozen coconut
1 (16 oz.) Cool Whip
1 (16 oz.) sour cream
1 c. chopped pecans

Preparation

Prepare cake mix according to package directions, making 2 layers.
When completely cool, split both layers.
Combine sugar, sour cream, coconut and pecans, blending well.
Chill.
Reserve 1 cup sour cream mixture for frosting.
Spread the remainder between layers of cake.
Combine the reserved sour cream mixture with Cool Whip.
Blend well until smooth.
Spread on top and sides of cake. Seal cake in an airtight container and refrigerate overnight.