- 1 box Duncan Hines Chocolate cake mix
- 2 boxes Duncan Hines Chocolate cake frosting
- 3 whole eggs
- 1/4 cup canola oil
- 7 oz. pineapple juice
- 1 oz. good-quality brandy of choice
- 1 capful good-quality vanilla extract
- 1/2 cup flaked coconut
- 2 tbsp. sour cream
- Preheat oven to 350 degrees F.
- Oil and flour spring-form cake pan.
- Empty cake mix into mixing bowl.
- Add eggs, canola oil, pineapple juice, brandy, vanilla extract, and sour cream.
- With a hand mixer, beat on low speed for 1 minute.
- Set mixer to high speed and beat for 1 additional minute (scraping sides as you go along).
- Stir in shredded coconut, reserving a palmful for garnish.
- Pour mixture into cake pan and bake for 30 to 40 minutes or until toothpick comes out clean.
- Empty 2 cans of frosting into bowl.
- Add 1 tablespoon pineapplie juice and 1 teaspoon brandy.
- Stir until blended.
- Allow cake to cool for no longer than 10 to 15 minutes.
- Turn out cake onto decorative dish.
- Allow to cool fully before frosting and garnishing.
- After cake has fully cooled, frost and garnish with remaining coconut and edible wildflowers. Sprinkle cake with powdered sugar.
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Rating:
SueLynn216 (1 discussion) on Jun 20, 2005 at 12:20 AM
This is a wonderful recipe. I am eager to make it again, as this time, I did not read the recipe correctly and put in the whole 8 ounces of sour cream. It is so moist and wonderful. I am eager to see what happens with 2 Tbsp. <P> I also have a picture for it, but can't figure out how to submit the photo. Any help is appreciated.
