How to make it

  • Make cake a day or 2 ahead...the longer the better.
  • Filling:
  • In a medium bowl, mix all ingredients well and refridgerate overnight.
  • Cake:
  • Follow the box directions for mixing and baking two layers.
  • Let cakes cool.
  • Split both layers in half to make 4 layers.
  • Before filling the layers, remove 1 cup of filling and set aside.
  • Put the remainder of the filling between the layers.
  • Icing:
  • Mix Cool-Whip, filling and sour cream together and icing the cake.
  • Keep in the refridgerator.

Reviews & Comments 3

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  • chefmeow 11 years ago
    OMG. This has my name written all over it. Thank you thank you thank you.
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  • jo_jo_ba 11 years ago
    Sounds good and easy!
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  • henrie 11 years ago
    Sounds similar to my recipe, but I have to wait 3 days to eat it LOL
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