Spring Cakes

Betty Crocker New Picture Cookbook, 1961.

Cakes to Carry

Golden Layer cake
Marble Angel Food cake with thin chocolate icing
Applesauce cake
Jellyroll
Sour Cream cupcakes
Chocolate Butter-Mallow cake
Lemon Loaf cake

Chocolate Butter-Mallow Cake
1/3 cup soft shortening
1 cup sugar
1/2 cup brown sugar (packed)
2 eggs
1 tsp. vanilla
2 sq. unsweetened chocolate
1 3/4 cups cake flour
1 1/2 tsp. soda
3/4 tsp. salt
1 cup buttermilk
1/4 cup water

Heat oven to 350. Grease and flour oblong pan, or two layer pans. Cream shortening, sugar, eggs, vanilla and cooled chocolate until fluffy. Beat 5 min. on high speed. Measure flour by dip-level-pour method or by sifting. Blend flour, soda, and salt. Add alternately in three additions with buttermilk. Finally, blend in water. Pour into pan(s). Bake oblong 35 to 40 min., layers 30 to 35 min. Let stand 10 min., remove from pan (s). Cool. Finish with Marshmallow frosting.

Marshmallow Frosting
2 egg whites
1 1/2 cups sugar
1/4 tsp. cream of tarter
1 tbsp. light corn syrup
1/3 cup water
1/4 lb. marshmallows, quartered
1/2 sq. unsweetened chocolate, melted.

Combine egg whites, sugar, cream of tarter, syrup and water in top of double boiler. Place over boiling water and beat with electric or rotary beater until mixture stands in stiff peaks. Scrape bottom and sides of pan occasionally. Remove pan from heat and add marshmallows. COntinue beating until frosting is thick enough to spread. Frost top and sides of cake. Dip back of spoon in melted chocolate and swirl over top of marshmallow frosting.