Melba's SWAP SHOP
MIXES MAKE BAKING EASY
DEAR MELBA: My mother died several years ago, but I still remember her good cooking.
1 box (16.5 ounces) yellow cake mix
2 packages (6 ounces each) frozen coconut
3/4 cup confectioners sugar
½ cup water
1 tablespoon vanilla flavoring
3/4 cup evaporated milk
1 tablespoon coconut flavoring, optional
1 carton (8 ounces) whipped topping
Prepare cake mix according to box directions, adding 1 of the packages of frozen coconut. Spread in buttered 9-by-13-inch pan and bake by box directions.
While cake bakes, prepare topping ingredients by combining confectioners sugar, water, vanilla, milk and coconut flavoring. Mix until smooth.
When cake is done but still hot, punch holes in top and cover with topping mixture. Refrigerate one hour. Spread cake with whipped topping and sprinkle with remaining package of coconut. Cover and refrigerate overnight. Serve the following day.
Mother also made Broccoli Cornbread that everyone will love. It's good served with most dishes.
1 box (10 ounces) chopped broccoli
1 onion, chopped
1 container (6 ounces) cottage cheese
Dash of salt
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