Sour Cream Cake (don't let the name fool ya..this cake is delicious...and the longer it sits in the fridge, the better it gets)

I know what you are thinking...sour cream cake? are you serious? but just try it...it's so yummy..and the longer it sits in the fridge, the better it gets...seriously:)

1 Yellow Butter Cake Mix
16 oz. sour cream
2 cups sugar
Cool whip (large)

Mix together sour cream and sugar (reserve 1 cup of this mixture for later--refrigerate)
Prepare cake as directed on box using 2 round cake pans.
Let cool completely on wire racks. Remove from pans.
Split cake layers with thread making 4 individual layers.
Poke holes using the end of wooden spoon into first layer. Spread some of filling on first layer allowing to sink into holes. Add 2nd layer on top of first and Poke holes into 2nd layer. Spread some of the filling on this layer. Continue adding layers, poking holes, and adding filling in-between layers.
Some of the filling will run off edges. Try to spoon back into holes if you can. When finished, frost with cool whip mixed with the 1 cup of reserved sour cream and sugar.
Cover tightly in a cake keeper and refrigerate for at least 2- 3 days. The longer the better. Some can’t wait that long. haha
Cake will be moist !! Enjoy!!!