"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bicentennial Birthday Cake Recipe

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This recipe for Bicentennial Birthday Cake, by , is from The Russler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dorothy Russler

Category:
Category:

Ingredients:  
Ingredients:  
1 box yellow cake mix
14 oz can Eagle brand milk
8.5 oz cream of coconut milk
1 carton whipped topping
flaked coconut

Directions:
Directions:
Prepare cake according to box directions and bake in 9x13 pan. While cake still warm, punch holes in cake and pour both milks over all. Let cook and front with shipped topping. Sprinkle with coconut.

Personal Notes:
Personal Notes:
Can be made several days ahead and placed in fridge.

 

 

 

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