Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Wednesday, May 27, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Doris Martin
  • 1 box cake mix
  • 1 small box strawberry gelatin
  • 1 cup coconut
  • 1 cup strawberries
  • 1 cup pecans
  • 1/2 cup milk
  • 4 eggs
  • 1 cup vegetable oil
  • for the topping
  • 16 oz. frozen whipped topping
  • 1 large box instant vanilla pudding
  • 1 cup strawberries
Preheat oven to 350 degrees.
Combine all ingredients for the cake and mix well. Pour into three 9-inch round cake pans and bake about 30 minutes or until done; cool. Combine the ingredients for the topping and mix well. Spread between layers and on the top and sides of the cooled cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

PHCC - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
New College Institute - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website