The Waterbury Democrat., 1942-03-19

addition. For best results, beat cake very well at each stage of mixing. Add vanilla. Bake in two greased 8-inch layer pans in moderate oven (375 F.) 30 minutes, or until done. Cover with Chocolate Chip Frost ing.
 Chocolate Chip FrOsting. Place layers on baking sheet, having one layer top-side down. Cover tops with semi-sweet chocolate chips, using 9 packages. Heat in moder- ate oven (350 F0 6 minutes, or un- til chips are just softened. (Cake may be frosted while warm. Heat only 3 minutes.) Remove from oven. Spread softened chips over bottom layer, letting chocolate run down on sides. Arrange top layer and spread as before. Then spread sides even- ly.
 PRUNE SPICE CAKE
 241-4 cups sifted cake flour
 2-1-4. teaspoons double-acting baking powder
 1-4 teaspoon salt.
 1-1-4 teaspoons cinnamon
 1-4 teaspoon nutmeg
 IA teaspoon cloves /
 1-2 cup butter or other shorten ing
 l teaspoon grated lemon rind
 cup light corn syrup
 2 eggs, unbeaten 1-2 cup milk
 | 1 teaspoon vanilla
 Sift flour once, measure, add bak- ing powder, salt, and spices, and sift together three times. Cream shortening with lemon rind; add syrup gradually, beating well after each addition. Add one quarter of flour and beat until smooth and. well blended. Add eggs one at time beating well after each. Add re- maining flour in thirds, alternately with milk in halves, beating very well after each addition. For best results, beat cake very well at each stage of mixing. Add vanilla. Bake in two greased 8-inch layer pans in moderate oven (375 F) 30 min- utes, or until done. Spread Prune Filling between layers and whipped cream, favored with vanilla, on top of cake. ,-
 Prune Filling. Place 3-1-2 ta- blespoons cornstarch in top of dou- ble boiler. Add 1 cup prune juice gradually, then add dash of salt, 2 teaspoons lemon juice, teaspoon grated orange rind, and 3-4 tea spoon grated lemon rind. Mix thoroughly. Cook over direct heat until thickened, stirring constantly. Add tablespoons corn syrup and 1 cup chopped cooked prunes and mix well. Then cook over boiling wa ter 12 minutes, stirring occasional ly. Cool. Add 1-3 cup chopped nut meats, If desired.
 CHOCOLATE CREAM CAKE
 2-1-4 cups sifted cake flour
 2-1-4 teaspoons double-acting baking powder
 IA teaspoon salt
 1-2 cup butter or other shorten ing
 cup light corn syrup
 2 eggs, unbeaten 4-S cup 4Il4lh l teaspoon vanilla
 IA teaspoon almond extract
 l recipe prepared Chocolate Pud- ding.
 Sift flour once, measure, add bak- ling powder and salt, and sift to- gether three times. Cream short- ening; add syrup gradually, beating well after each addition. Add IA of flour and beat until smooth and well blended. Add eggs, one at a time, beating well after each. Add remaining flour in thirds, alternate ly with milk in halves, beating very well after each addition. For best results, beat cake very well at each stage of mixing. Add flavoring Bake in two greased 8-inch layer pans in moderate oven (375 F) 30 minutes, or until done. Cool.
 Prepare Chocolate Pudding as di- rected on package, reducing milk to 1-2-3 cups. Cool. Split layers in halves. Spread pudding between layers, arranging cut surface of cake against a baked surface to avoid slipping of layers. Sift powd- cred sugar on top of cake. If de- sired, sift sugar over lace paper dolly on top of cake to make de- sign. Remove dolly carefully. |