HINT: Cool a freshly baked- cake away from drafts,
as a draft can cause vour cake to fall.
HINT: Creaming butter and' sugar: In creaming
for a cake, a little hot milk added will aid in
the creaming process.
2^
CHOCOLATE POUTO CAKT
3 sqs. chocolate (3 oz, unsx-jeetened)
2 1/3 cups sifted all purpose flour
3/'l teaspoon cream of tartar
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 cups sugar
1 cup butter or margarine
2/3 cup milk
1 teaspoon vanilla
3 eggs and 1 egg yolk
Start your oven at 350 . Line the bottom of a 10 in.
tube pan wixn waxed paper. Melt chocolate over hot
(not boiling) vjater. Sift flour, cream of tartar,
soda, salt, and sugar together, Now work butter or
margarine to the very soft creamy stage and stir in
portions of the sifted dry ingredients thoroughljr.
fixture is crumbly looking at this point. Stir in
milk and vanilla until the flour is dampened, then
boat 300 strokes by hand or 2 minutes at low speed on
an electric mixer, add unbeaten eggs and yolk to bat-
ter and beat 150 strokes more or 1 minute longer on
electric mixer.
Pour into prepared pan and bake 60-70 minutes or until
cake tester comes out dry tested near center of the
cake. Let cool in pan for 15 min. Loosen sides care-
fully with knife blade; invert pan on a cooling rack
to remove cake and cool completely.
Edith Meacham
25
ORANGE CAKE "Feather^r light - stays moist"
3 1/2 teaspoons baking powder
3/^ cup cold water
1/4 cup orange juice
1 tablespoon grated orange
rind
Cream shortening and sugar, add egg yolks. Beat
well, iidd sifted dry ingredients alternately with
water, orange juice, and rind. Fold in egg whites.
Bake 'in waxed paper lined cake pans in moderate,
oven for 30-35 minutes, Pnt together with orange
filling.
Orange Filling;: Melt 2 tablespoons butter, add
1/4 cup cornstarch, and blend. Add 1 cup sugar,
1/2 teaspoon salt, 2 tablespoons grated orange .rind ,
1 cup orange juice and pulp. Mix wall. Cook in
double boiler until thick. Remove from stove, add
1 1/2 tablespoons lemon juice. Frost with Orange
Frosting.
Orange Frosting!;; Cook 3/^ cup sugar and l/4 cup
water to thread stage. Pour over 2 stiff 1^^ beaten
egg XNThites, beat until stiff. Add l/2 tablespoon
orange juice, beat until stiff.
This is a famous recipe from an :£ast Carolina
to™. -It was a well guarded secret for about 15
years until finally the owner could stand the pleas
of her public no longer and relentei — so try it.
It looks like a lot of trouble but it's worth it.
Mrs, ^. '.^arren
3/4 cup shortening
1 1/2 cups sugar
3 egg yolks beaten
2 l/k cups cake flour
3 stiffly beaten
egg whites
26
COFJEE CAKE
1/4 cup shortening
1/3 cup sugar
1 teaspoon vnnilla
1 egg
1/3 cup strawberry jrm
Cream shortening pjid sugar, add egg. Sift dry-
ingredients and add altema.tely with milk to
creamed ingredients. Pour in 8 in, pnn rjid spread
jam on top. How mix together 2 tahlespoons sugar,
1/4 cup flour, 1/2 teaspoon cinnojnon, 3 taMespoons
hut tor until crumhly and sprinkle on top. Bake at 57?
for 20 min.
Mrs. Ben Skinner
EAISIIT CAKE
1 cup hutter or other shortening
2 cups sugar
2 eggs
4 cups plain flour
1 1/2 tea,spoons soda
1 cup raisin water
1 teaspoon cinnamon
1 teaspoon grorjid spice
1/2 teaspoon grated nutmeg✪ Easiest Cakes
Page 8 · 6 recipe records on this page
Presented as published in 1956. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
HINT: Cool a freshly baked- cake away from drafts,
as a draft can cause vour cake to fall.
HINT: Creaming butter and' sugar: In creaming
for a cake, a little hot milk added will aid in
the creaming process.
2^
CHOCOLATE POUTO CAKT
3 sqs. chocolate (3 oz, unsx-jeetened)
2 1/3 cups sifted all purpose flour
3/'l teaspoon cream of tartar
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 cups sugar
1 cup butter or margarine
2/3 cup milk
1 teaspoon vanilla
3 eggs and 1 egg yolk
Start your oven at 350 . Line the bottom of a 10 in.
tube pan wixn waxed paper. Melt chocolate over hot
(not boiling) vjater. Sift flour, cream of tartar,
soda, salt, and sugar together, Now work butter or
margarine to the very soft creamy stage and stir in
portions of the sifted dry ingredients thoroughljr.
fixture is crumbly looking at this point. Stir in
milk and vanilla until the flour is dampened, then
boat 300 strokes by hand or 2 minutes at low speed on
an electric mixer, add unbeaten eggs and yolk to bat-
ter and beat 150 strokes more or 1 minute longer on
electric mixer.
Pour into prepared pan and bake 60-70 minutes or until
cake tester comes out dry tested near center of the
cake. Let cool in pan for 15 min. Loosen sides care-
fully with knife blade; invert pan on a cooling rack
to remove cake and cool completely.
Edith Meacham
25
ORANGE CAKE "Feather^r light - stays moist"
3 1/2 teaspoons baking powder
3/^ cup cold water
1/4 cup orange juice
1 tablespoon grated orange
rind
Cream shortening and sugar, add egg yolks. Beat
well, iidd sifted dry ingredients alternately with
water, orange juice, and rind. Fold in egg whites.
Bake 'in waxed paper lined cake pans in moderate,
oven for 30-35 minutes, Pnt together with orange
filling.
Orange Filling;: Melt 2 tablespoons butter, add
1/4 cup cornstarch, and blend. Add 1 cup sugar,
1/2 teaspoon salt, 2 tablespoons grated orange .rind ,
1 cup orange juice and pulp. Mix wall. Cook in
double boiler until thick. Remove from stove, add
1 1/2 tablespoons lemon juice. Frost with Orange
Frosting.
Orange Frosting!;; Cook 3/^ cup sugar and l/4 cup
water to thread stage. Pour over 2 stiff 1^^ beaten
egg XNThites, beat until stiff. Add l/2 tablespoon
orange juice, beat until stiff.
This is a famous recipe from an :£ast Carolina
to™. -It was a well guarded secret for about 15
years until finally the owner could stand the pleas
of her public no longer and relentei — so try it.
It looks like a lot of trouble but it's worth it.
Mrs, ^. '.^arren
3/4 cup shortening
1 1/2 cups sugar
3 egg yolks beaten
2 l/k cups cake flour
3 stiffly beaten
egg whites
26
COFJEE CAKE
1/4 cup shortening
1/3 cup sugar
1 teaspoon vnnilla
1 egg
1/3 cup strawberry jrm
Cream shortening pjid sugar, add egg. Sift dry-
ingredients and add altema.tely with milk to
creamed ingredients. Pour in 8 in, pnn rjid spread
jam on top. How mix together 2 tahlespoons sugar,
1/4 cup flour, 1/2 teaspoon cinnojnon, 3 taMespoons
hut tor until crumhly and sprinkle on top. Bake at 57?
for 20 min.
Mrs. Ben Skinner
EAISIIT CAKE
1 cup hutter or other shortening
2 cups sugar
2 eggs
4 cups plain flour
1 1/2 tea,spoons soda
1 cup raisin water
1 teaspoon cinnamon
1 teaspoon grorjid spice
1/2 teaspoon grated nutmegs