| COCONUT POUND CAKE |
| YVONNE DEAN |
| 2 CUPS SELF RISING FLOUR 5 EGGS 2 CUPS SUGAR 1 CUP COCONUT 1 CUP OIL 1TBSP COCONUT 1 CUP BUTTERMILK EXTRACT MIX AND BAKE 55 TO 60 MINUTES AT 350' OR UNTIL BROWN. GLAZE TOPPING HALF CUP WATER HALF CUP SUGER 1 TBSP COCONUT EXTRACT BRING TO A BOIL ABOUT 2 MINUTES AND SPOON OVER HOT CAKE. |
| NO NAME CAKE |
| REGINA BOOTH |
| ONE BOX GERMAN CHOCOLATE CAKE MIX ANY BRAND HEAT OVEN AND BAKE CAKE AS DIRECTED ON BOX TOPPING ONE BOTTLE OF CARMEL ONE BAG HEATH TOFFIE ONE CAN OF CONDENCED MILK MIX WHOLE CAN OF CONDENCED MILK AND HALF BOTTLE OF CARMEL TOGETHER. ADD A SMALL AMOUNT OF HEATH TOFFIE BITS AND CONTINUE TO MIX. TAKE HANDLE OF WOODEN SPOON AND PUNCH HOLES IN HOT CAKE. THEN PURE TOPPING INTO HOLES AND OVER THE TOP. LET COOL. ICING ONE LARGE TUB OF COOL WHIP TAKE COOL WHIP AND SPREAD EVENLY OVER COOLED CAKE. TAKE REMANING TOFFIE CHIPS AND POUR OVER WHIPPED TOPPING THEN REFRIDGERATE |