Copper State Cook Book

Banana Pudding
Poke Cake
Caramel Popcorn
1 box yellow cake mix
Ingredients needed to
make cake: eggs, oil and
water
2 3.4 ounce packages
instant banana pudding
4 cups milk
1 8 ounce tub frozen
whipped topping
(COOL WHIP) thawed
20 vanilla wafers crushed
...............................................................................
Prepare cake mix according to package directions for a
9 x 13 cake. Once cake comes out of the oven, allow it
to cool for just a couple of minutes. Then, with a wooden
spoon handle, begin poking holes in the cake. You want
the holes to be big enough so that the pudding has plenty
of room to get down in there. Be sure to poke right down
to the bottom of the cake. In a bowl, whisk together instant
pudding mix with 4 cups milk. Stir until all the lumps are
gone. Pour pudding over cake. Taking care to pour it right
into the holes as much as possible. Spread it all out and
using the back of the spoon, gently push pudding down
into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on
whipped topping. Crush the vanilla wafers. Leave some of
the pieces big. It’s nice to have a bit of a crunch when you
eat the cake. Spread crushed wafers onto the top of the
cake before serving.
Submitted by Donna B. | Lending
Melt butter; add brown sugar and Karo syrup. Bring to boil.
Boil 5 minutes, stirring constantly. Remove from heat; add
vanilla, baking soda, and salt. Stir well and pour over
popcorn. Bake at 250 degrees for 30 minutes and stir up
from bottom after 15 minutes.
Submitted by Lenore | Marketing
“Anyone who thinks they’re too
grown up or too sophisticated
to eat caramel corn, is not
invited to my house for dinner”
4 bags popcorn or 5 to 6 cups
2 cups brown sugar
½ pound butter or margarine
½ cup light Karo syrup
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
26 ― Ruth Reichl
27
...............................................................................