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Country Kitchen
May 1, 2009 Previous Recipe | Next Recipe
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BLUEBERRY CAKE
MARINATED VEGETABLE SALAD
SPINACH SALAD
PEACH DELIGHT
PASTA SALAD
HASH-BROWN CASSEROLE
CREAM CHEESE PIE
CHICKEN BALL
CHEESE DANISH
G-R-R-E-A-T COOKIES
HAMBURGER-NOODLE CASSEROLE
CHICKEN SPAGHETTI
ROLL TIDE PUNCH
BLUEBERRY CAKE

CAKE:
1 (18-ounce) box golden cake mix
1 stick butter
3 eggs
2/3 cup milk
1 teaspoon vanilla

FROSTING:
1 1/2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
1 (8-ounce) non-dairy whipped topping
1 (20-ounce) can blueberry pie filling

Cake: Mix and bake according to package directions, baking in 3 round layers instead of 2. Cool layers.
Frosting: Cream sugar & cream cheese with mixer; fold in whipped topping. Spread over each layer and top each layer with pie filling. Serves 12





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