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Friday, May 22, 2015
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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: GLORIA BAKER
  • your favorite recipe butter cake, baked in three 8-inch round pans
  • for icing:
  • 18 oz. frozen shredded coconut, divided
  • 8 oz. whipped topping
  • 8 oz. sour cream
  • 2 cups sugar
  • 1 tall can crushed pineapple, with juice reserved
Mix cake according to directions. Bake in three 8-inch pans for 30 minutes at 350 degrees. Let cool before frosting.
Mix icing ingredients (with 12 oz. coconut) to make frosting. Pour reserved pineapple juice over cake layers. Frost. Sprinkle remaining 6 oz. coconut over cake and garnish with fresh mint and/or candies.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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