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A Thrilling but Economical Party Idea
Ingredients
- With 1 cup sugar
- And 1/2 teaspoon vanilla
- Also 1/4 teaspoon almond extract.
Directions
- Sift, measure 1 3/4 cups Presto Cake Flour. Set one side.
- Cream 1/4 cup butter or shortening
- Measure 3/4 cup milk. Add to the creamed mixture alternately with about 1/2 cup of Presto at a time. Stir smooth after each addition.
- Fold in 2 egg whites beaten stiff. When smooth, divide batter in 2 layer cake pans, greased, bottoms lined with waxed paper and the paper greased. Bake. Cool. If white edge is desired, rub with finger and roll off the brown crust around edges only. WHen ready to serve, cover one layer with peppermint candy ice cream, or any other desired flavor. Top with second layer. Pour over this layer hot chocolate frosting (recipe below). For individual service, bake in large muffin pans. Bake. Cool. Split.
- Bake 375 degrees F. 25-30 minutes. Makes 2 8-inc layers.
Ingredients
- And 2 squares unsweetened chocolate.
- Add 1 cup confectioners’ sugar
- And 1/4 teaspoon salt
- Also 1 teaspoon vanilla
Directions
- In saucepan, melt 2 tablespoons butter
- Add one at a time 3 tablespoons boiling water. Stir smooth after each addition. Pour hot over cake. Let run down over edges-do not spread. Serve immediately.
Remember: No baking powder or salt when you use Presto Cake Flour
