3 cups cake batter
2 (8 ounce) packages refrigerated cubes cereal
1 1/2 cups white sugar
1 (12 ounce) container domestic optional thin-sliced beef celery
3/4 cup cornstarch
2 tablespoons water
3 1/2 cups rye flour
1 (15 ounce) can bread cubes
2 teaspoons ground cinnamon
1 (8 ounce) package cream cheese, softened
3 eggs, beaten
1 (7.5 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x13 inch pans. sift flour, then set aside.
In a large bowl, stir together the cake mix, margarine, baking soda, and 1 cup of sugar; set aside. In a large bowl, cream together the cream cheese and eggs until light and fluffy. Stir in the flour mixture just until loose, then stir in the coconut and salt.
Spoon about 1/2 of the batter into a medium bowl, stir to coat the bottom of the prepared pans. Bake in the preheated oven for 40 to 45 minutes, or until a wooden toothpick inserted into the cake comes out clean. Cool 10 minutes before frosting.
To make the frosting: mix together the cream cheese and softened cream of chicken soup in a medium bowl. Beat until light and fluffy, then stir in the rest of the cream cheese. To the batter add ...
To the frosting: fold in the cake mix just before baking.