til ready to assemble the cake.
MAKE THE CHOCOLATE RASPBERRY
ipped topping.
CUT each cake layer horizontally in half with
wo clean 9 inch round cake pans. Pierce cakes with large
deep 6-inch square cake pan and line with parchment
50 degrees.
For the Cake: Place the 12 egg whites
pray three 9-inch round cake pans or three of the
etal spatula and gently remove cake. Cool completely on wire rack
rease two 8-inch round cake pans; dust pans with flour
archment paper.
Combine white cake mix, egg whites, vegetable oil
0 minutes, or until the cake is golden brown on top
Do not use a cake tester, toothpick, or skewer to
Prepare cake mix as directed on package, baking in 13 x 9-inch pan.
Cool 15 minutes, then poke holes down through cake with utility fork.
Meanwhile, combine milk, sugar and 1/2 cup coconut in saucepan.
Bring to a boil; reduce heat and simmer 1 minute. Carefully spoon over warm cake, allowing liquid to soak down through holes.
Cool completely.
Fold 1/2 cup of the coconut into whipped topping and spread over cake.
Sprinkle with remaining coconut.
Chill overnight.
Store leftover cake in refrigerator.
Prepare cake mix as directed on package.
Bake in a 9 x 13-inch pan.
Cool for 15 minutes.
When cool, make holes through cake. Combine milk, sugar and 1/2 cup coconut in saucepan.
Bring to a boil.
Reduce heat and simmer for three minutes.
Carefully spoon over warm cake allowing liquid to soak down through holes.
Let cool.
Fold 1/2 cup coconut into Cool Whip and spread over the cake.
Sprinkle the rest of the coconut over the cake.
Chill overnight.
Store leftover cake in the refrigerator.
For the Angel Cake:
Preheat the oven to
ith parchment paper.
Beat cake mix, water, eggs, and
4cm (base) round spring form cake pans and line their bases
rease two 9-inch round cake pans with shortening and dust
Prepare cake according to package directions and
ith remaining batter.
Bake cake in preheated oven until top
Prepare and bake the cake mix as directed on box.
Bake in thin layers.
Mix together butter, softened cream cheese and sugar.
Spread over cooled cakes.
(The cake is not to be stacked if you have several layers.
Each is individual.)
Cover with drained pineapple.
Cover the pineapple with banana slices.
Frost with Cool Whip.
Refrigerate until chilled.
Serve.
Keep leftover cake refrigerated.