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The Great Pumpkin Cake
Lime in the Coconut Cookie Fudge
Molten Mocha Cakes
“O My Ganache” Cherry Macaroon Torte
Let the good times roll with this scrumptious butterscotch/coconut-filled cake.
*To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1 cup.
**Cake can be baked in 13x9-inch pan. Grease bottom only of pan. Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread top of cooled cake with filling mixture. Serve topped with seafoam cream. 16 servings.
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