Strawberry & Fudge Cake W/ Coconut Almond Coolwhip

Nancy Allen

By
@mawmawnan

This is a cool & creamy dessert that I came up with. It's one my family asks for often.


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Comments:

Serves:

8-10 servings

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1
duncan hines dark fudge cake mix
3
eggs
1 c
water
1/3 c
oil ( i use canola)
1 can(s)
duncan hines wilderness strawberry pie filling
1
16 oz. container of cool whip (could use 8oz size if you like less topping)
1/2 c
coconut
1 1/2 tsp
almond extract

Directions Step-By-Step

1
Preheat your oven to 350. In the bowl of an electric mixer mix up your dark fudge cake mix with your eggs, water and oil. Bake until cake tests done about 30 minutes. Depends on your oven. Remove from oven and let cool completely.
2
Mix your almond extract with your coconut, stir and let sit 5 minutes. Then blend in your cool whip. Place cool whip mixture in the refrigerator to chill until cake is ready.
3
When cake is cooled spread your can of pie filling on top of cake. Now frost with the coconut almond cool whip. Refrigerate 2 hours. Enjoy!

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Chocolate
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy