The Independent-News, Volume 94, Number 9, Walkerton, St. Joseph County, 25 July 1968 — Page 23

KLI. B * I - i JmL WT^l^tfs 4 । wSHd^aS;>^B i J '*w * WL%r®Mf A M Blb f ‘ ■ ... a KnßHßßr.^Bl^^* ’ • ' ■ ‘ev KWBf v ~‘*W- * Wk> ’ ~*^.. , .^ ■&» -m jk ^ J. >i * 5^ C 44 k M <iir Skl *u#^ I Al&iiß^^ f WIORItw r jO IHH ^fyt Jr *■ .BM by Betty Stern PRALINE FROSTING Here are some cake recipes which will invite immediate sampling. Some are from mixes with exciting new additions; others are from scratch — cakes you’ll really be proud of. Here are a few helpful cake baking tips: When mixing flour mixture and milk, do not overmix (use slow speed) or volume will be reduced and cake will have poor texture. Do not be an oven peeker! When baking time is up (not before) open oven door just enough to test cake quickly. If toothpick inserted in center comes out clean and dry, cake is done. Cool layers 10 minutes on cake racks before removing from pan. If family is small, bake half of batter as a layer and the rest as cupcakes. Then freeze what you don’t need that day for serving in a different way later. Frozen cupcakes defrost in 30 minutes, layers about 1 hour.

Chocolate Yeast Cake with Mocha-Cream Filling % cup milk 3 eggs, beaten *4 cup warm water 1 teaspoon baking 1 package yeast, soda active dry *4 teaspoon salt 1 tablespoon sugar *4 teaspoon nutmeg 2% cups unsifted *4 teaspoon flour cinnamon % cup margarine, teaspoon vanilla softened 1 cup chopped Cali2 cups sugar fomia walnuts % cup cocoa Confectioners’ sugar Vi cup hot water Scald milk; cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk, 1 tablespoon sugar and I*4 cups flour; beat until smooth. Cover; let rise in warm place, free from draft, about 45 minutes, or until mixture is light and spongy. Meanwhile, cream margarine with remaining 2 cups sugar; set aside. Combine cocoa and hot water and stir until smooth; cool and add with creamed margarine mixture to yeast mixture. Add eggs, remaining cups flour, baking soda, salt, spices and vanilla. Beat by hand 10 minutes or on electric mixer at low speed for about 6 minutes. Stir in walnuts. Turn into well-greased 10-inch tube pan. Let rise covered in warm place, free from draft, about 2 hours or until doubled in bulk. Bake at 350° for about 45 minutes, or until done. Let stand until cold. Carefully split into 3 layers. Fill with Mocha Cream Filling. Sprinkle top and sides with confectioners’ sugar. Mocha Cream Filling 1^ cups light cream 1 package instant or 1 cup heavy vanilla pudding cream and *4 cup 1 tablespoon instant milk coffee Beat together until well blended, about 1 minute. Let stand 5 minutes before using as Alling. 1 £

Chocolate Mallow Angel Cake 2 cups heavy cream 2 cups miniature *4 cup sugar marshmallows *4 cup cocoa 14 cup California Dash of salt walnuts, chopped *4 teaspoon vanilla 1 angel food cake Combine cream, sugar, cocoa and salt; mix well. Chill at least one hour. Whip cream mixture; fold in marshmallows, nuts and vanilla. Slice cake crosswise in three layers. Spread filling between layers and on top. Yield: 16 servings. Miami Beach Birthday Cake 6-ounce package (11 teaspoon soda cup) semi-sweet 1 teaspoon salt chocolate morsels 14 cup margarine *4 cup graham I*4 cups plus 2 tablecracker crumbs spoons sugar 1/3 cup margarine, 2 eggs melted 1 teaspoon vanilla *4 cup chopped Cali- I*4 cups buttermilk fomia walnuts or sour milk 2 cups flour 1 cup heavy cream Melt *4 cup chocolate morsels. Grease and flour bottoms of two 9-inch layer pans. Combine graham cracker crumbs and melted margarine. Stir in walnuts and % cup chocolate morsels; set aside. Combine flour with soda and salt. Cream margarine in large mixing bowl. Gradually add I*4 cups sugar ; cream until light and fluffy. Add eggs, one at a time, beating well after each. Blend in melted chocolate and vanilla. At low speed add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Pour into pans. Sprinkle with reserved crumb mixture. Bake at 375° for 30 to 40 minutes until cake springs back when touched lightly in center. Cool. Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides with whipped cream, keeping layers top-side up. Refrigerate. A

Ar 5 r j. er , j>^iS*&43E«Rt3«aMßK ! s?»4r!rCW?r* i" -f 1 —pCHOCOLATE YEAST CAKE v *** ly / y 4 J Vij** - na *< ' ■ ■" Ibl^ j x w BOF i ' ROOT BEER CAKE t 3 >b. i®. nd YOU CAN HAVE YOUR CAKE AND EAT IT TOO Root Beer Cake cup sugar 1 tablespoon baking Vk cup margarine powder 1/2 teaspoon vanilla 1 teaspoon salt 2 eggs % cup root beer 2 cups flour Combine all ingredients in large mixer bowl. Blend at low speed of mixer; beat 3 minutes at medium speed. Pour batter into greased and floured 12x8-inch pan. Bake at 375° for 30 to 35 minutes. Cool; frost. Store in refrigerator. Cake may also be baked in two 8-inch round layers at 375° for 20 to 25 minutes. । • Frosting Combine 1 package vanilla whipped refrigerator frosting mix and 1 cup ice cold root beer in mixer bowl; blend well. Beat until thick and fluffy, 3 to 4 minutes, increasing mixer speed ’ slowly as frosting begins to thicken. • «• Praline Frosting , *4 cup margarine V 2 CU P flaked coconut 14 cup brown sugar, t/i cup chopped Calipacked fornia walnuts 2 tablespoons cream 1 8-9-inch square 2 cups miniature cake layer marshmallows s ~ Cream margarine and sugar; blend in cream. otJ Stir in marshmallows, coconut and walnuts; spread on cake in pan. Broil until bubbly and lightly browned.