Cocoa Almond Filling and Icing
From Royal cook book, 1930
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 17. The excerpt below is the record exactly as published.
Cocoa Almond Filling and Icing 4 cup chopped pistachio nuts or browned almonds Make layer cake batter as directed. Spread thinly in 4 greased layer cake pans. Bake in moderate oven at 400° F. about 15 minutes; cool. Put layers to- gether and spread top and sides thinly with filling and icing. Reserve small amount of icing and with pastry bag and rose tube, decorate up and down sides of cake to represent bark of a tree. Cover top with chopped nuts. Cocoa Almond Filling and Icing 6 tablespoons butter 3 cups confectioner’s sugar 8 tablespoons cocoa 14 teaspoon almond extract 14 cup cream
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