Box of white cake mix. Fix according to directions but use whole eggs instead of egg whites.

Bake in a 9 x 13 pan.

When you take cake out of oven poke holes in it with a fork.

In a small pan mix 1 cup sugar and 1 cup milk and bring to a boil. Pour over cake.

When cake is cool, ice with a container of cool whip and then pour 1/2 bag of coconut on top of cool whip.

• 1 lg onion, chopped
• 1 T. olive oil
• 2 C. sliced fresh mushrooms
• 2 garlic cloves, minced
• 7 C. chicken broth
• 2 C. water
• 1/2 C. medium pearl barley
• 2 T. soy sauce
• 1 t. dried thyme
• 1/4 t. pepper

In a large saucepan, saute onion in oil until tender. Add mushrooms and garlic. Saute 3-4 minutes. Stir in remaining ingredients. Brign to a boil. Reduce heat. Smmer, uncovered, for 45 -60 minutes or until barley is tender. Makes 7 servings. It also works well in a crock pot.

Today I left out the thyme and added celery & sage. I've also used worchestershire sauce instead of soy sauce for a different flavor. It's also really nice with beef broth instead of chicken broth.

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