For the filling:
2 (8-ounce) cartons sour cream
2 cups sugar
1 (6-ounce) package frozen coconut, thawed
For the cake:
2 boxes Duncan Hines Yellow Cake mix
For the frosting:
½ pint sweetened whipped cream
1 (6-ounce) package frozen coconut, thawed
For the filling: Mix above ingredients. Cover, and store in refrigerator for 24 hours.
For the cake: Prepare 2 layers using Duncan Hines Yellow Cake mix. When cool, divide the layers, making 4 layers. Stack, spreading filling on top of each layer, including the top layer.
For the frosting: Frost sides and top with sweetened whipped cream. Sprinkle with coconut. Cover finished cake with foil, and refrigerate for 24 hours before serving. The filling will be juicy, but that’s OK.
— Janet Truckner
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
