Delicate Moist Cake

1. Combine the first 5 ingredients, beat for 5 minutes and pour the batter into two lightly greased 9 inch cake pans. Bake according to the recommended temperature and time on the cake box. Cool the cake layers completely before frosting.

Frosting (2 Parts)

1. Combine the milk and instant pudding until blended. Mix in the softened cream cheese until completely blended. Fold in the Cool Whip. Chill the frosting in the refridgerator until it thickens and is firm, stirring occasionally.

2. Place one of the cooled cake layers inverted on a cake plate. Spread this layer with half of the container of coconut pecan icing. Top with half of the Cool Whip icing mixture allowing the Cool Whip frosting to ‘drape’ over the edges a little. Put this frosted layer back into the refridgerator until the frosting sets up before you put the second layer on top in step 3.

3. Place the second cake layer right side up on top of the frosted bottom layer. Spread the second half of the coconut pecan icing on top of the cake. Top with the remaining Cool Whip icing mixture, again allowing some of the Cool Whip frosting to ‘drape’ over the edges.

I’m thinking of doing a variation using a chocolate cake mix with chocolate instant pudding in the cake batter and using raspberry preserves instead of the coconut pecan frosting!!