Enterprise-Journal from McComb, Mississippi • 33

Recipe Edition McCOMB ENTERPRISE-JOURNAL Oct. 23. 1973 Sweet Chocolate Is Always Everybody's Favorite HEAVENLY HASH CAKE 4 eggs slightly beaten Add 2 c. sugar stir Add 2 sticks melted oleo IV2 c. self -rising flour 4 t.

cocoa VA c. chopped pecans 2 t. vanilla Beat well pour into greased floured 13 9 pan. Bake at 325 for 35 min. MISSISSIPPI MUD PIE CAKE 2 sticks oleo (melted) 2 cups sugar 2 Tablespoons cocoa Vk cups flour 1V2 cups coconut Vk cups nuts chopped 4 eggs 1 tsp.

vanilla Mix first 3 ingredients, then add other ingredients in order. Mix well, bake in loaf pan for 40 or 45 minutes at 350 degrees. Spread 17 oz. jar of mar-shmallow creme on cake while still warm. FROSTING 1 stick soft oleo 13 cup cocoa 1 box powdered sugar Several spoons of hot water to make a spreadable filling.

Mrs. Robert G. Smith OLD-TIME FUDGE CAKE 2 3 c. soft margarine l34 c. sugar 2 eggs 1 t.

vanilla extract 2V2 sq. unsweetened chocolate melted and cooled 2'2 c. sifted cake flour IVi t. soda V2 t. salt l't c.

ice water Cream together butter and sugar until light and fluffy. Add eggs and beat well. Stir in vanilla, then add cooled chocolate. Sift dry ingredients together and add to creamed mixture alternately with ice water beating well after each addition. Pour in 2 greased 9-inch cake pans and bake at 350 degrees for 30 to 35 minutes.

Frost with fudge frosting or seven-minute icing. Mrs. Milton McCall 3f vYA FROSTING Cut large marshmallows in half place cut side down on hot cake. Combine: 4 t. cocoa 1 box powdered sugar 4 t.

melted oleo xk c. pet milk Pour over cake while still in parn warm. Mrs. Drew Blanton Froo Dolivory CHOCOLATE NUT CAKE Cream 1 stick butter with 2 cups sugar; add 4 eggs 1 at the time beating well after each one. Melt 3 squares Baker's Chocolate; add to the sugar mixture.

Sift in 2M cups plain flour, 2 tsp. baking powder, alternately with 1 cup milk. Add 1 tsp. vanilla. Add 1 cup floured chopped pecans last, folding lightly.

Bake in greased floured tube pan about 1 hr 15 minutes. Ice with following icing. CHOCOLATE ICING Beat 1 egg. Add juice of one lemon, add 1 stick melted butter and 3 squares melted Baker's Chocolate. Sift in 3 cups powdered sugar.

Then add 1 cup chopped nuts and 1 tsp. vanilla. Spread on cake when cool. Annie Belle Hundley ATT For Sixteen Cake Honorable Mention SWEET SIXTEEN CAKE (White) 2V2 cups cake flour IV2 cups sugar lk cup butter 1 cup milk 4 egg whites 1 tsp. salt 4 tsp.

baking powder 1 tsp. vanilla lk tsp. almond or lemon extract Sift first 4 ingredients together in mixing bowl. Add soft butter, cup milk, beat 300 strokes. Add remaining ingredients and beat 2 more minutes.

Pour batter into 2 or 3 greased pans, dust with flour. Bake in preheated oven 375 degrees for 25 minutes. Let cool a few minutes and turn out on cake rack. Cover with Divinity Icing and fresh coconut, or any favorite icing. Divinity Icing 2 cups sugar xk cup water Va cup karo 2 egg whites 1 tsp.

vanilla Cook sugar, water, karo for syrup. Fold into the beaten egg whites. Add vanilla. Mrs. Naomi Lee Honorable Mention PECAN CAKE RECIPE OR WALNUT 1 pound of pecans or walnuts, chopped in blender.

2 slices toasted bread, (real brown) Crumble the bread 5 eggs 1 cup sugar 2 tablespoons Cocoa v2 teaspoon cinnamon 2 teaspoons baking powder 1 teaspoon Rum flavoring Method: Mix pecans, bread crumbs cinnamon, cocoa, baking powder rum flavoring set this aside beat egg yolks, gradually adding sugar adding dry ingredients, beat thoroughly, last add well beaten egg whites 6 beat well, bake in oblong pan, greased floured. Cook on 250 degrees 3A hour or until done, let cool. Spread chocolate filling as i0lLonfectionerslugar 1 stick oleo 3 tablespoons cocoa Gradually add sugar cocoa to melted oleo until all is used, beating well, when stiff enough spread on cake, add 1 cup angel Flake coconut if desired vanilla flavoring (This is a very old Greek recipe, the Greeks are famous for their skill in cooking many other arts. This is a delicious recipe easy to iritikc Mrs. W.J.

Marsalis APPLE CREME COBBLER 2 cups milk 1 cup flour V2 cup sugar 1 pg. vanilla pudding mix (not instant) 1 stick corn oil margarine 2 cups sliced fresh apples Melt margarine in glass baking dish. Mix well flour, sugar and pudding mix. Stir milk into this mixture. Pour well beaten milk mixture into dish with melted margarine.

Place apples on top of the mixture. Bake at 350 degrees to 400 degrees or until brown. Best served warm. Effie Felder Glass PronJt CALL 'A STATIONERY COMPANYINC. Macomb; miss.

39648 TDFFT vi mr- mm 4. I.