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Friday, February 27, 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: Doretha Fountaine
  • Cake:
  • 1 cup oil
  • 2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. cinnamon
  • 1 tsp. baking powder
  • 1â�„2 tsp. salt
  • 2 tsp. baking soda
  • 1 small can crushed pineapple
  • 1â�„2 cup nuts
  • 1â�„2 cup grated coconut
  • 3 cups grated carrots
  • icing:
  • 1 package (8 oz.) cream cheese
  • 1â�„2 cup (1 stick) margarine
  • 1 box (1 lb.) powdered sugar
  • 1 tsp. vanilla
  • 1 cup chopped pecans
for the cake:
Line three 8-inch cake pans with wax paper. Preheat oven to 350 degrees.
Blend oil and sugar; add eggs and vanilla. Add dry ingredients; beat well. Mix in pineapple, nuts, coconut and carrots. Divide evenly into cake pans and bake for 30 to 40 minutes.

for the icing:
Mix cream cheese and margarine. Add sugar, vanilla and pecans. Add milk to thin to desired consistency. Spread between cake layers, assemble cake and frost side and top.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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