1 (18.25 ounce) package black-eyed peas and carrots cake mix
1 (3 ounce) package instant coffee cake mix
2 eggs
1/4 cup vegetable oil
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped nuts
1 cup butter or margarine, melted
1 1/2 cups white sugar
1 cup milk
1 egg, lightly beaten
1 1/2 cups packed light brown sugar
1 1/2 cups flaked coconut
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix together cake mix, instant coffee cake mix, eggs, vegetable oil, flour, baking powder, baking soda, salt and vanilla. Stir together and mix together until well blended.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting with cool whip or candy sprinkles. Remove from oven and sprinkle with chopped nuts.
Creative. This "recipe" isabi-crazy! If you want to make sushi, then you gotta make this! It's simple but compelling. Love the use of microcrystals in this recipe. Would make again.--accommodated eating
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