CHOC. SPRINKLES CAKE

1 Box Yellow Cake MIx
1 Box Small Instant Vanilla Pudding
4 Eggs
1/2 Cup Veg. Oil
1 Cup Water
3/4 Cup Toasted Coconut
1/2 Cup Chocolate Sprinkles
1/2 Cup Chopped Walnuts

In a medium bowl mix  the cake mix, the vanilla pudding, the eggs and the oil and water . Beat for 2 minutes. Add the sprinkles, the coconut and the walnuts. Fold these into the batter. Spray 2 round cake pans. Pour into pans and bake for 40 minutes on 350. Or until a toothpick comes out clean. Cool and remove from pans. Wrap in alum. foil and put in the  freezer for awhile then make the frosting.

Frosting:

1 Pint of Heavy Cream
1 Pint of Milk
1 Large Instant Chocolate Pudding Mix

Beat all three together until you form soft peaks. Take the cakes out of the freezer. Cut the 2 round layers to make 4 layers. Cut each one in half (round way). Put the first layer in a plate and put frosting on it. Continue with the other 3 layers frosting each one. Then put frosting on top and around the sides of the cake. Decorate the top with choc. sprinkles or hershey candy bar curls and can add some canided cherries around the top. Ref. the cake a while before cutting. Keep in ref.

To toast the coconut put in a pan and put in the oven on 350 for 5 to 7 minutes. Let cool. Watch and don't let it scorch.