RECIPE OF THE WEEK

Yummy Easter Cake
This cake is so good and very easy to make......makes a great dessert for Easter dinner!

1 pineapple cake mix (not pineapple upside-down cake)
1 med. can crushed pineapple
1/3 cup cooking oil
3 eggs

Mix together and beat for 3 minutes with electric mixer. Pour into 9x14" pan that has been greased and floured lightly. Bake for 30 minutes at 350*.

Frosting: 1 can of Buttercream Frosting to which 3/4 cup of Angel Flake coconut has been added. Spread on cooled cake and enjoy!

Note: For an Easter touch, tint icing with your favorite food color and add Easter decorations on top of cake.

RECIPE OF THE WEEK

Quick and Easy Italian Cream Cake

Nothing takes the place of a homemade-from-scratch Italian Cream Cake, but if you don't have the time for that here is a quick and easy way to get a delicious dessert in half the time.

Preheat oven to 350*; grease and flour two or three round cake pans (depends on size of pans).

Ingredients:
1 box white cake mix (extra-moist or pudding in the mix)
1/2 cup chopped walnuts
1 cup flaked coconut

Prepare cake mix according to directions on box. Add walnuts and coconut and pour into prepared pans. Bake according to directions on box. Remove from oven and let cool.

Icing:
1 can Vanilla Cream Cheese Frosting
1/2 cup chopped walnuts
1/2 cup flaked coconut

Mix together and spread between layers and on top and sides of cooled cake.

Enjoy!

Recipe of the Week

Tropical Poke Cake


Ingredients:
1 yellow cake mix
20 oz. can crushed pineapple
3 eggs

Mix these three ingredients together well and pour into a greased and floured 9x13 pan. Bake at 350* for 30 minutes or until done.

Remove from oven and poke holes in the cake about 1 inch apart with the tines of a fork. Pour a can of sweetened condensed milk over top of hot cake spreading evenly. Top with 1 cup shredded coconut and 1/2 cup of chopped pecans. Place under broiler for about 2 minutes to toast the coconut and nuts. Watch closely so the topping doesn't burn. Let cool and enjoy!