Patience Cake Recipes
PATIENCE COCONUT CAKE
My stepmother usually has to make two of these cakes at a time. It may take two days to make but it takes no time for it to vanish from the table!
Provided by gardenz
Categories Dessert
Time P2DT30m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Mix 16 oz sour cream, 16 oz coconut, and the 2 cups of powdered sugar together and place in the refrigerator for 24 hours.
- Bake the cake mix as directed in 2 layer pans.
- When the cake is cool split the 2 layers and fill them with the sour cream mixture.
- Ice the cake then with the cool whip and the other 16 oz of coconut.
- Put the cake back in the refrigerator for at least another 24 hours.
PATIENCE CAKE
Steps:
- Bake the cake according to directions on the box. Cool completely and then slit each layer, making 4 layers all total.
- Frosting:
- Mix together the sour cream and confectioner's sugar. Fold in the Cool Whip, coconut and pecans. Frost between the layers generously and then frost the top and sides of the cake. Refrigerate for 3-4 days (if you have the patience to wait).
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PATIENCE CAKE FROM JOY TURNIPSEED
Steps:
- Bake cake as directed in two layers Cool thoroughly (about 1 hour) Cut each layer in half Mix thawed coconut, sugar and sour cream together Reserve 1/2 cup of the mixture and set aside. Spread remaining mixture between each layer of cake. Fold the 1/2 cup of mixture you reserved into the cool whip Frost the tops and sides. MUST REFRIGERATE for 3 DAYS. If you cut cake early it will not be as moist.
Nutrition Facts : Calories 330 calories, Fat 14.26053845608 g, Carbohydrate 46.647093455776 g, Cholesterol 19.151694784 mg, Fiber 0.554400012016296 g, Protein 4.231550121024 g, SaturatedFat 6.8209603921624 g, ServingSize 1 1 Serving (181g), Sodium 11528.3586445418 mg, Sugar 46.0926934437597 g, TransFat 0.7581093374688 g
PATIENCE CAKE
Steps:
- Prepare the Duncan Hines Cake Mix according to package instructions in 2 9" cake pans. Cool 10 minutes and remove fron the pans to cool on a rack. In a bowl, mix the coconut and sour cream, and sugar until the sugar is dissolved. Spread half on the bottom layer cake. Mix the remainder with the thawed whipped topping and frost the outside of the cake and sides. Refrigerate at least 8 hours. Serves 8.
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