Instructions: PAN: 16 BY 4 1/2 BY 4 1/8-INCH LOAF-TYPE PAN TEMPERATURE: 350 F. OVEN

1. PLACE DEVILS FOOD CAKE MIX, SALAD OIL, WATER, EGGS, AND DESSERT POWDER IN MIXER BOWL. BLEND AT LOW SPEED UNTIL MOISTENED, SCRAPE DOWN BOWL.

2. BEAT AT MEDIUM SPEED 5 TO 8 MINUTES.

3. POUR 3 LB 7 OZ (ABOUT 1 1/2 QT) CAKE BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 6.

4. PLACE WHITE CAKE MIX, COCONUT, AND WATER IN MIXER BOWL. BLEND AT LOW SPEED UNTIL MOISTENED. SCRAPE DOWN BOWL.

5. BEAT AT LOW SPEED 1 MINUTE. DO NOT OVERMIX.

6. SPOON 1 LB (ABOUT 1 1/4 CUPS) WHITE CAKE MIXTURE OVER CENTER OF DEVILS FOOD CAKE BATTER IN EACH PAN; AVOID TOUCHING SIDES OF PAN.

7. BAKE 1 HOUR AND 15 MINUTES OR UNTIL DONE.

8. REMOVE FROM OVEN; INVERT PANS; COOL 30 TO 35 MINUTES. REMOVE FROM PANS.

9. PREPARE VANILLA GLAZE (RECIPE NO. D-46); DRIZZLE 1 CUP GLAZE OVER CAKE.

10. CUT 20 SLCIES (ABOUT 3/4 INCH THICK) PER LOAF.

SERVING SIZE: 1 SLICE

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