Follow directions on cake box to bake two (8 to 9 inch) cakes. Set prepared cakes aside to cool completely.
Follow directions to prepare lemon pudding. Stir in lemon juice. Set aside.
Place large mixing bowl and beaters in freezer for 30 minutes before whipping the cream. Add cream to cold bowl and beat with electric mixer on high until soft peaks form. Add powdered sugar and vanilla. Beat until cream holds peaks.
Using a bread knife, cut cakes in half making 4 layers instead of 2.
Place first layer on cake plate. Spread half of lemon pudding on cake. Second layer, spread some whipped cream mixture and sprinkled some coconut. Third layer, spread the remaining lemon pudding. Place top layer on cake and cover entire cake with whipping cream mixture. Sprinkle remaining coconut on top.
2 to 4 (8 ounce) cans of tomato sauce depending on how thick you want your chili.
In large pot cook ground beef until brown.
Add pkg. of taco seasoning to beef along with ½ cup of water.
Add tomato sauce, red beans, black beans, ranch style beans and rotel to pot. Stir and simmer on low for about 15 minutes.
Optional: Serve with Fritos chip.
This chili is so fast and easy to make. I like using 3 different kinds of beans to make my chili. The combination of black beans, ranch style beans and kidney beans go very good together. You can also use stewed tomatoes
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