Pink Champagne Cake

Cake:

3 large eggs

1 (8 oz) container sour cream

1/3 cup water

1 (8.5 oz) can cream of coconut

½ tsp. vanilla

1 package white cake mix

Beat eggs at high speed with an electric mixer 2 minutes. Add sour cream, 1/3 cup water, and next 2 ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed 2 minutes. Pour batter into 2 greased and floured baking pan.

Bake at 325° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan, then remove onto a wire rack.

Filling:

1 small box French Vanilla instant pudding

1 (8 oz) tub of Cool Whip

Make pudding according to package instructions except use ¼ cup less milk

Fold in most of the 8 oz. of Cool Whip into the pudding

Buttercream Frosting

½ cup shortening

½ cup butter

1 tsp. cherry flavoring

4 cups powdered sugar

2 T. milk or cream

Cream shortening and butter with an electric mixer. Gradually add powdered sugar one cup at a time beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Add cherry flavoring.

To assemble cake:

Put filling between the layers and frost with the buttercream frosting

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