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Category: - Author:- Contributor:

COCONUT CAKE

Ingredient:

1 box Duncan Hines butter cake
1 (12 oz.) pkg. coconut
1 c. sugar
1 (16 oz.) carton sour cream
1 (9 oz.) carton Cool Whip

Direction:

Bake cake in 2 round layer pans; allow to cool. Cut each

layer in half to make 4 layers. Mix next 3 ingredients and

chill. Save out 1 cup of sour cream mixture and add to a 9

ounce carton of Cool Whip. Spread coconut-sugar-sour cream

mixture between cake layers. Ice cake with Cool Whip mixture.

Can be baked the day before and refrigerated.

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.