The Algona Upper Des Moines from Algona, Iowa on March 9, 1965 · Page 25
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The Algona Upper Des Moines from Algona, Iowa · Page 25

Algona, Iowa
Issue Date:
Tuesday, March 9, 1965
Page 25
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>» ome for cake and coffee" ... a mighty nice thought any time of year, but especially this spring. Such an entertaining venture needn't be a lot of work for you. Cake baking no longer means all morning in the kitchen. In a matter of minutes your efforts can be sho-iv-off desserts. Begin with a package cake mix. Add a bit of imagination and an individual touch here and there and your cake will be a melt-in-your-mouth fancy — sure to please. ANGEL PEACH RASPBERRY CAKE / package angel food cake mix 1 cup fresh or drained, partially thawed, 1 package (2 ounces) dessert topping mix frozen raspberries Sliced peaches (about IVt cups) Prepare cake mix. as directed on package. Bake as directed in 10-inch tube pan. Prepare dessert topping mix according to package directions. Fold in raspberries. Spread over cake. Put sliced peaches around and on top of cake. Makes 8 servings. FUDGE FROST 'N BAKE CAKE 1 6-ounce package (1 cup) semi*weet chocolate morsels % cup sweetened condensed milk 2 tables 1 teaspoon vanilla 1 package white or yellow cake mix '/£ cup California walnuts spoons water Melt semi-sweet chocolate morsels over hot (not boiling) water. Remove from heat. Add condensed milk, water and vanilla, stirring until, smooth. Line bottom and sides of 12 x 8 x 2-inch baking dish each way with double thicknesses of waxed paper. Pour in semi-sweet mixture. Prepare cake mix according to label directions. Pour gently over semi-sweet mixture. Bake in oven temperature recommended in package directions until cake tests done (longer baking is required). Invert cake on rack. Lift off baking dish. Let stand 2 minutes. Peel off paper. Press nuts in hot frosting. Cool. Cut in approximately 2-inch squares. YIELD! 15 squares. PRALINE FROSTTNG 44 cup margarine Vt cup flaked coconut Mr cup brown sugar, packed 44 cup chopped California walnuts 2 tablespoons cream 1 8 or 9-inch square cake layer 2 cups miniature marshmallows Cream margarine and sugar; blend in cream. Stir in marshmallows, coconut and walnuts; spread on cake in pan. Broil until bubbly and lightly browned. PEANUT BUTTER FUDGE RIPPLE APPlE FROTfcED ANGEL CAKE 1 package vanilla pudding 2% cups milk 2 cups canned apple sauce V4 teaspoon vanilla I tablespoon grated lemon rind 1 cup whipping cream 2 tablespoons sugar 1 9" or 10" angel food cake Candy mints — for garnish Prepare vanilla pudding as directed on package, using D» cups milk. When mixture starts to thicken, stir in IK cups apple sauce. Continue to cook and stir over moderate heat until very thick. Remove from heat, stir in vanilla and lemon rind; coyer and chill until ready to use. Whip cream, gradually beating in sugar; told in remaining Ji cup apple sauce; chill until ready to use. Cut angel food cake through twice horizontally to make 3 even layers. If whipped cream has relaxed, whip again for a second or two to restore stiffness. Spread filling between layers and on sides and top of cake. Place in refrigerator until ready to serve. If desired, garnish with, candy mints. Makes 8-10 servings. POPPt SEED CAKE 1 package yellow or white cake mix '/j cup poppy seeds I cup water 1 package vanilla pudding mix I teaspoon unflavored gelatin 1 "package yellow or chocolate cake mix Vt cup peanut butter 3 eggs 1.package chocolate frosting mix 3 tablespoons margarine 1 tablespoon peanut butter to cup lukewarm water Prepare cake mix as directed on package adding J» cup peanut butter with water and increasing eggs to 3. Measure 1 cup of dry frosting mix. Spread about a third of the cake batter in bottom of greased and floured 10-inch tube pan. Sprinkle with half of. the dry frosting mix; repeat, ending with cake batter spread on top. Swirl lightly with knife or spatula. Bake at 325° F. for 50 to 60 minutes until cake springs back when touched lightly in center. Cool 15 minutes; remove from pan. Cool completely. Prepare remaining frosting mix as directed on package using 3 tablespoons margarine and adding 1 tablespoon peanut butter with lukewarm water. Frost top and sides of cooled cake. Wash poppy seeds and soak for 1 hour in 1 cup water. Prepare a white or yellow cake mix, using poppy-seed mixture in place of water. Bake in 2 8-inch layer pans. Cool cake. Prepare filling by cooking vanilla pudding; add unflavored gelatin. Cool. Spread between cooled cake layers. Frost with a Fluffy White Frosting and sprinkle poppy seeds over top OR frost with Quick-AsrA-Wink Chocolate Frosting**. "Quick-As-A-Wmk Chocolate Frosting: 2 package (I2*u.) semi-tweet 6 tablespoons milk chocolate morsels 2 cups sifted confectioners' sugar 4 tablespoons margarine Combine chocolate, margarine, and milk in saucepan. Stir over low heat until chocolate is just melted. Remove from heat. Stir in sugar. Beat until smooth, glossy, and easy to spread. If not glossy, stir in a few drops of hot water. CAKE Few drops green food coloring Yi cup raspjtierry jam Boiled frosting** RAINBOW 1 package angel food cake mix 2 cups canned applesauce I teaspoon, grated lemon rind Few drops mint extract Prepare angel food cake mix according to directions on package. Bake in 10-inch tube pan. Cool cake. To 1 cup applesauce, add lemon rind. To the other add mint extract and green coloring. Cut cake into 4 layers. Spread bottom layer with lemon-apple sauce, second layer with raspberry jam and third layer with mint-apple sauce. Chill 1 hour, Just before serving, cover top and sides of cake with boiled frosting. Makes 10 to 12 servings. **Whipped cream may be substituted for the boiled frosting,

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