Chocolate Crunch Cake

Chocolate Crunch Cake 1 chocolate cake mix 2 large containers Cool Whip 1 and 1/3 cup flour 1 cup shredded coconut 8 Tablespoons brown sugar 8 Tablespoons melted butter Prepare cake mix as directed (usually I do this hours before so cake is completely cooled.) 2x8 inch round pans. To make this cake really special you can make 3 cake layers (you need 2 cake mixes to do this). Mix together flour, coconut, brown sugar and butter. Crumble this mixture onto cookie sheet and bake at 350 degrees for about 12-15 minutes until golden brown. Remove from oven and let harden, then chop up to form crunch for cake. Place first layer of cake, round side down, on cake dish. Use the dish you will be serving the cake on. Cover the top of the layer with Cool Whip about 1/2 inch thick. Then cover that layer with crunch topping. Place 2nd layer cake on top of crunch also round side down so top is flat. Cover with Cool Whip. If you decide to make this a 3 layer cake, it will stand about 15 inches high. Prepare layers before frosting sides of cake and top of cake should be frosted with Cool Whip last. Then cover top with crunchies. I also throw crunch topping all around sides of cake until entire cake is covered with crunch topping