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THE ROYAL BANK OF CANADA

P.O. BOX 6820
10312 - 1OOTH STREET
FORT ST. JOHN. B.C. V1J 433

Telephone 787-068 |

CHOCOLATE FUDGE CAKE (Continuted)

Soften butter with electric mixer, Beat in cocoa. Gradually add sugar, beating until
fluffy and light. Add vanilla, Beat in egg yolks one at a time, beating smooth after
each addition. With spatula or spoon, fold in beaten egg whites. Bake in paper-lined
9x1 1/2 inch round layer pans in slow oven, 300 degrees, 30 to 35 minutes or until
done. Cool for 10 minutes before turning out. Frost with rich chocolate icing.

RICH CHOCOLATE ICING Jean Polegi
3 egg whites 3/4 c. soft butter 1/2 tsp. vanilla
11/2 c. sifted icing sugar 1/3 ec. cocoa

In small bowl of mixer beat’ egg whites to soft peaks; gradually add 3/4 cups of icing
sugar, beating till stiff peaks form. Set this meringue aside. Using same beater in
large bowl, beat butter till creamy. Mix remainder of sugar with cocoa; gradually
beat into butter mixture. Fold in vanilla and meringue until well blended. Use to
fill and frost cooled chocolate fudge cake,

CHRISTMAS CHOCOLATE LOG Jeri Adams

2 sq. semi-sweet chocolate 1 egg 1/2 ec. maraschino cherries
2 Sq. unsweetened chocolate 1 tsp. vanilla cut fine

2 Tbsp. margarine 24 large marshmallows ltsp. cherry juice

1c. icing sugar lc, fine chopped nuts fine coconut

Mix sugar, egg and butter and vanilla, add melted chocolate and cherry juice. Cut
marshmallows, nuts, cherries and mix well, roll on wax paper dusted with coconut.

COOKIE JAR ICING Pat Hall
5 Thsp. flour lc, sugar lc, butter
1c. milk

Cook until thickened, Cool add sugar and butter, whip to desired texture ice cake
and keep in refrigerator. A very rich creamy icing for sponge or angle cakes,

COOKIE SHEET CAKE Denise Montgomery
lc. raisins lc, sugar 11/2 c. flour

3/4 c. boiling water 1/2 c. margarine 1/2 tsp. salt

ltsp. instant coffee 2 eggs 1/2 tsp. soda

ltsp. cinnamon l tsp. vanilla 1/2 tsp. baking powder

Combine raisins, water, coffee and cinnamon, mix andlet cool. Mix all the ingred-
fents together for the batter. Blend thoroughly add liquids. Bake for 20 minutes at
375 degrees. Ice with butter icing, top with walnuts.

-16- Fort St. John, B.C.