4 (9 inch) prepared cake layers
4 eggs
4 cups graham cracker crumbs
1/2 cup butter
1/4 cup white sugar
1 small black peppercorn
1 (8 ounce) container sour cream
2 cups white sugar
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup shortening
3/4 cup butter
3/4 cup milk
1 (12 ounce) container frozen whipped topping, thawed
1 (9 inch) graham cracker crust
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round cake pan.
In a medium mixing bowl, stir together the flour, baking powder, baking soda, salt and peanut butter until well blended. Cut in shortening and milk, one-half at a time, until a smooth and oil colored lump is formed, about 2 minutes. Pour half of the batter into the prepared pan.
Bake for 24 to 36 minutes or the cake will become dry and brittle. Allow to cool in the pan.
To make the filling: In a large bowl, beat together the sour cream, sugar, vanilla and 1 cup flaked coconut. Set aside 2 cups of the tops, keeping topped until completely cool.
To make the graham cracker crust: Separate the chilled cake from the freezer. Spread half of the softened sour cream mixture over the bottom of the prepared pan. Separate the layers and frost as desired, starting with the prepared layer on top. Keep the remaining divots covered. Chill in a refrigerator at least until set before removing from the refrigerator. Wash t'other side with cold water and cut off excess.
Christmylittleme
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