Easter Sunrise Cake


1 package yellow cake mix
2/3 cup oil
1 package lemon Jell-o
1 t. lemon flavoring
4 eggs
2 cups sour cream
2 cups sugar
1 package frozen coconut
1t. vanilla flavoring


Make frosting first by combining and mixing well, sour cream, sugar, coconut and vanilla. Refrigerate 8 hours or overnight. Mix cake mix, oil, Jell-o, lemon flavoring, and eggs. Pour into 2 oiled cake pans and bake in 350 degree oven for 30 minutes. Cool and frost. Keep chilled. Gets better each day it chills. Decorate with pastel-colored malt balls.
Cindy Aman, author
In Search of My Mother’s Kitchen
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