Houston Bazaar recipes

Sour Cream
Coconut Cake
1 box Duncan Hines Butter cake mix
12 ounces frozen coconut
2 cups sugar
2 cups sour cream
1 teaspoon vanilla
1 (8-ounce) carton Cool Whip, thawed
Prepare cake mix according to package directions, baking in two 9-inch greased and floured cake pans. When layers are cool, split in half to make 4 layers.
For the filling, reserve 1⁄2 cup coconut and combine the rest of the coconut with sugar, sour cream and vanilla. Reserve 1 cup of filling and set aside. Take the rest of the filling and spread it between the layers of the cake. Combine the reserved filling with the Cool Whip and frost the sides and top of cake. Pat reserved coconut into cake. Refrigerate 3 days before cutting.
Note: If desired, drain a small can of crushed pineapple and put it between the cake layers.

Caramel Cake
1 stick margarine
1⁄2 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Icing
1 large egg
21⁄2 cups sugar, divided
3⁄4 cup plus 3 tablespoons evaporated milk
11⁄4 sticks margarine
3⁄4 cup sugar browned in a black skillet
For the cake: Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla extract. Beat egg whites until stiff and fold into mixture. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350 degrees for 25 minutes. Cool.
For the icing: Combine egg and 1 cup sugar and mix well. Add remaining 11⁄2 cups sugar, evaporated milk and margarine and heat to boiling. Add the browned sugar and continue to boil about 10 to 15 minutes, until mixture reaches the soft ball stage. Cool slightly, then beat to spreading consistency.

Chicken and Dressing
1 cup chopped onion
1⁄2 cup chopped celery
2 tablespoons chopped green bell pepper
2 to 3 tablespoons butter
5 cups crumbled cornbread
2 cups crumbled biscuits
1 can cream of chicken soup
4 cups chicken broth
4 cups chopped cooked chicken
5 eggs, well-beaten
11⁄2 teaspoons ground sage
Salt and pepper to taste
Sauté onion, celery and pepper in butter until soft. Pour mixture into a large bowl and add remaining ingredients. Mix well and pour into a greased 9×13-inch baking dish. Bake at 400 degrees for 40 minutes or until browned.