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<blockquote data-quote="moreluck" data-source="post: 243286" data-attributes="member: 1246">Coconut Snowflake Cake1 box (18.25 oz.) devils food choc. cake mix1 cup sour cream3 large eggs1/3 cup raspberry liqueur like Chambord1/2 cup mini chocolate morsels1 pkg. (8 oz.) cream cheese at room. temp.1 jar (7.5 oz) Marshmallow cream1 (8oz.) Cool Whip1/2 cup seedless raspberry preserves2 cups sweetened coconutHeat oven to 350 degrees. In bowl of elec. mixer on med. speed beat the first 4 ingredients. for 3 mins.Stir in chocolate morsels. Divide batter among three 8&quot; greased and floured pans. Bake 25 mins; cool. In bowl of mixer, beat the next 2 ingredients one minute; fold in Cool Whip. Place one cake layer on plate; top with 1/4 cup preserves and 3/4 cup cream mixture, leaving a /12 inch border. Repeat layering. Add third layer. Coat cake with remaining cream mixture and coconut. Top with berries if desired.</blockquote>

[QUOTE="moreluck, post: 243286, member: 1246"] Coconut Snowflake Cake 1 box (18.25 oz.) devils food choc. cake mix 1 cup sour cream 3 large eggs 1/3 cup raspberry liqueur like Chambord 1/2 cup mini chocolate morsels 1 pkg. (8 oz.) cream cheese at room. temp. 1 jar (7.5 oz) Marshmallow cream 1 (8oz.) Cool Whip 1/2 cup seedless raspberry preserves 2 cups sweetened coconut Heat oven to 350 degrees. In bowl of elec. mixer on med. speed beat the first 4 ingredients. for 3 mins. Stir in chocolate morsels. Divide batter among three 8" greased and floured pans. Bake 25 mins; cool. In bowl of mixer, beat the next 2 ingredients one minute; fold in Cool Whip. Place one cake layer on plate; top with 1/4 cup preserves and 3/4 cup cream mixture, leaving a /12 inch border. Repeat layering. Add third layer. Coat cake with remaining cream mixture and coconut. Top with berries if desired. [/QUOTE]

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