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TYaditionally, the cake is a rich spice variety. But you can use any flavor you wish, German chocolate is especially good.
1 package (18 1/2 oz.) cake mix: spice, German chocolate, yellow, etc.
1 can (15 oz.) coconut pecan readyto-spread frosting
Shredded coconut, fresh, canned or packaged
Assorted Christmas candies, peppermints, candy canes, etc. for decoration
Prepare cake according to package directions. Bake in a bundt, angel food or two round 9-inch pans. Cook cake on racks. While cooling, prepare frosting.
Frosting:
1 package whipped topping mix (such as dream whip) (2.6 oz. box use 1 envelope)
1 package (3.4 oz.) instant vanilla pudding
1 112 cups ice cold whole milk
Mix and beat together on high speed (electric mixer) until frosting is thick and fluffy, about four to six minutes. (Frosts one cake.)
To assemble cake: If bundt or angel food used, slice cake horizontally (around) into the equal layers. If using two round cake pans, slice each layer horizontally in two.
Place cake layer bottom on serving plate and spread with coconut-pecan filling, top layer. (If using two round layers, repeat twice.)
Frost cake generously with white frosting. Sprinkle coconut overall to resemble a snow ball.
Decorate with Christmas candiesj if desired. Refrigerate until serving timp. .. .Note; } usp.q bypdt PW .apd.pl#* one large red candle in the cPxlter of the cake. Makes 12 servings.
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