What’s Cookin’?

Three Day Coconut Cake
Great recipe when
company is coming

1 box Duncan Hines Butter Recipe cake mix
Follow directions on box.
Bake in two 9-inch pans
Cool
Slice each layer in two to make a total of four layers
Mix together:
1 small bag of coconut
16 oz. sour cream
1 cup sugar
Reserve one cup of this mixture.
Spread mixture between the cake layers, but do not put on top.
Mix together:
1 cup of the mixture
8 or 9 oz. of Cool Whip
Spread on top and sides of cake.
Cover and refrigerate for three days.

Excellent and
Easy Carrot Cake
2 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups finely shredded
carrots
1 cup cooking oil
4 eggs
Combine flour, sugar, baking powder, baking soda and cinnamon in a mixing bowl.
Add carrots, oil and eggs and beat until blended.
Pour into two greased and floured 9-inch round pans.
Bake at 350 degrees for 30 to 35 minutes.
Remove from pans when cool.
Cream Cheese Frosting
6 oz. softened cream
cheese
½ cup softened margarine
2 tsp. vanilla
4 cups confectioner’s
sugar
Blend together cream cheese, margarine and vanilla until light and fluffy.
Slowly add confectioner’s sugar, blending well; may need to add extra to get the right consistency.
Frost tops and sides of cake, and refrigerate.