From Peggy Tenn.
1 cup coconut
1 cup chopped pecans
Grease & flour 13×9” pan. Sprinkle coconut and pecans in bottom.
1 box German Chocolate or Yellow cake mix prepared as directed.
Pour over coconut and pecans.
In a bowl mix together
2 cups powdered sugar
1/2-cup butter (1 stick) softened
8 oz. cream cheese (softened)
And beat till smooth. Drop spoonfuls over cake batter.
Bake at 350 degrees, 45 minutes to 1 hour till center is set.
Cool completely before cutting.
3 cups Flour ½ tsp. salt 2 Tbsp, sugar 1-¼ cups, shortening cold 1 egg, cold 1 Tbsp. Vinegar, cold 5 Tbsp water, cold Sugar Mix, flour., salt & sugar in bowl. Cut in cold shortening. Add egg, vinegar and 3 tablespoons water. Mix lightly with hands. Don’t over mix. Mix just until dough sticks together. Divide into thirds. Roll out on floured area, to make 3 crusts. When using a crust on top sprinkle with sugar. Crust can be frozen in balls & then defrosted and rolled out when you are ready to use. Makes 3 crusts.