1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
