strawberry & fudge cake w/ coconut almond coolwhip

Name: Strawberry & Fudge Cake W/ Coconut Almond Coolwhip
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 - duncan hines dark fudge cake mix; 3 - eggs; 1 cup(s) water; 1/3 cup(s) 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 cup(s) coconut; 1 1/2 teaspoon(s) almond extract

(1 RATING)

66 Pinches 1 Photo

Nancy Allen

Wentzville, MO

Updated on Jul 3, 2013

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

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield 8-10 servings

Ingredients

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

How To Make strawberry & fudge cake w/ coconut almond coolwhip

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.

Step 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.
Step 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!
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