Evening star., 1953-12-16
Winning
Recipe Given
spseieI Dispotch to The siar


NEW YORK. Dec. 16.-"My
Inspiration Cake" won 5000
and cook of the year" title for
Mrs. Bernard Kanago of Webster,
S. OAK. yesterday in the fifth
Grand National recipe and
baking contest sponsored by
Pillsbury Mills.
She was among 100 f1naliStS
who demonstrated their culinary
skill in a "bake-off" at the
Waldorf Astoria Hotel, whose
grand ballroom became a giant
kitchen for the contest.
Mrs. Kanago, wife OF
painter paper hanger and
mother of two children, said she
planned to use the money for
her children'S education and to
save some of it for nest egg. A
son Lee is now a student at
Northern State Teachers College
in Aberdeen, S. Oak. Their
teenage daughter Cynthia is a
junior in high school.
When word reached Mr.. Ka-
nago that his wife had taken
top prize he was just starting
out on a job but was forced to
turn back because of a blind
ing snowstorm. He was too ex-
cited over the news to say very
much.
Actress Helen Hayes presented
the award to Mrs. Kanago in
ceremonies at the Waldorf and
told her that "the most wonder
full part of this is that you have
chosen to share your recipes with
other women all over America"
Second prize went to Mrs.
Joseph E. Terrill of Burlingame,
Kans., who wan $500 with her
cinnamon nut criSps." Third
place went to Sister Maria Jose
Cannon, a nun from Honolulu,
whose "coconut islands" cookies
won $2,500.
Besides the $4,000, Mrs.
Manage also received a General
Electric combination refriger-
Rtor-freezer.
The receipt for MY Inspira-
ton" that brought fame and for
tune to Mrs. Kanago is as fol-
lows:
MY INSPIRATION CAKE.
Bake at $50 degrees F. for 35 to 40
minutes. Makes two 9-inch round layers.
l cup finely chopped nuts.
ounces sweet or semisweet chocolate.
21s, cups sifted Pillsbury's best en-
4is teaspoons double acting baking
powder.
teaspoon salt
u cups sugar.
"a cup shortening
IA cups milk.
] teaspoon vanilla.
a. cup egg whites "A large or me-
dunn. unbeaten.
1. Place nuts evenly over bottoms of
two well-greased and lightly Toured O.
inch round layer pans
>. Sift together -four, baking powder
salt and sugar into mixing BOWL Add
Shortening. milk and vanilla.
rs - BeSt Tor Ia itn minutes E: 5 i2o strokes
with electric mixed blend at low speed
then beat at medium speed for "a min
utesl
T. Add egg whites. Beat for Ia
5 spoon fourth of batter care
fully fully. int9 int, each put-iined pan: using
the grated chocolate thalf in each PAM |
Spoon remaining batter into pans. |
sprea ding carefully SO chocolate is not
s, Bake in moderate oven 1850 de-
RreeS F. 35 to 40 nainuteS. Let cool in
pans 10 to Is minutes before turning
out. Cool thoroughly and frost layers,
nut side up. with chocolate frosting
Spread froSting between and on sides of
edge OF cake and about l inch IN center.
Decorate chocolate froSting with reserved
II cup. white frosting. thinning with wa
Ter q teaspoon at time as necessary
Chocolate FrOstlnE.
squares e ozs. baking chocolate.
a cup granulated sugar.
= cup water.
4 egg yolks.
4 cup butter or marRarine.
/ teaspoon vanilla.
l. Combine chocolate. sranulated Su-
gar and water in saucepan. Cook over
low heat. stirring constantly, Until choc-
olate meltS and mixture is smooth
=. Remove from heat. Add egg yolk
beat thoroughly. Cool
3. Cream butter and vanilla Blend
IN confectioners sugar gradually, cream
ing well. Reserve 1s cup of this frosting
70 decorate cake
4. Add the cool chocolate to remain
tng white frosttng; beat until smooth