Submitted by: Diana Mashburn
Mix:
2 cups sour cream
2 cups sugar
24 oz. frozen coconut (must be frozen because of moisture)
Refrigerate overnight
Bake 1 yellow cake mix (simpler the better) in two, 8" cake pans. Cool.
Slice each layer into two layers (use thread or dental floss)
Pour coconut mixture on each layer (just tops, don't try sides)
Refrigerate overnight. Serve. The longer it sits, the more moist it gets!
Submitted by: Ellie Chestnut, Johnson City
First, grate carrots and set aside.
2 cups white sugar
1 1/2 cups canola oil
4 eggs
2 cups plain flour
1 tsp. salt
1 tsp. cinnamon
Mix by hand and add grated carrots. In a 10 x 15 x 2 cookie sheet, spray pan and bake 25-30 minutes at 350 degrees. Put frosting on cake while hot.
Frosting:
One 8-oz. cream cheese
1/2 stick margarine (softened)
add 1 1/2 powder sugar
Submitted by: Marie Davis, Jonesborough
1 can cherry pie filling ( 21 oz.)
1 box yellow cake mix
1 can crushed pineapple (15.5 oz.)
1 stick of butter
Pour cherries in 9 x 13 pan. Pour dry cake mix over cherries. Pour crushed pineapple over cake mix evenly. Melt butter and pour evenly over all. Bake at 350 degrees until done.