To kick off the fun I have two special treats for you today.
First up, I have a Gooseberry Patch Cookbook to give away!!
As many of you know Gooseberry Patch books are my VERY favorite. I'm giving away a copy of Hometown Christmas to one of my readers.
To enter to win just leave a comment on this post saying you would like to be entered into the drawing (1 entry) and for a second entry share this giveaway on the social media channel of your choice - Facebook, Pinterest, your blog, etc. Easy, right?? Make sure to leave a comment letting me know where you shared the giveaway. You must be a member of this blog to win so if you haven't joined yet please do so today. All entries must be received by midnight (EST.) Friday, December 6th. Winner will be announced December 7th.
For another special treat I have a recipe for you straight from the pages of Hometown Christmas. Enjoy!
18-1/4 oz. devil's food cake mix
8 oz. pkg cream cheese, softened
2 T. sugar
3.4 oz. pkg instant vanilla pudding mix
1/4 c. powdered sugar
1 c. milk
2 c. frozen whipped topping, thawed
7 oz. pkg flaked coconut
Lightly spray an oven-proof 2-1/2 quart round bowl with non-stick vegetable spray. Prepare cake mix as directed on package; pour batter into prepared bowl. In a separate bowl, beat cream cheese, egg and sugar until well blended; spoon into center of batter. Bake at 350 degrees for one hour and 15 minutes, or until a toothpick inserted in the center tests clean. Cool in bowl 10 minutes. Loosen cake from bowl with a knife; turn out onto a wire rack. Cool cake completely; place on a serving plate. In another bowl, whisk together dry pudding mix, powdered sugar and milk for 2 minutes. Stir in whipped topping. Frost cake with pudding mixture; sprinkle with coconut. Keep refrigerated until serving time. Serves 16.