CHOCOLATE ANGEL CAKE Susan Gardiner
8 or 9 inch baked angel food cake 1C. (6 0z.) chipits semi-sweet chips

1% C. mini-marshmallows 1 envelope whipping topping mix or

Y2 C. milk 1 C. whipping cream

toasted slivered almonds, optional

Slice cake horizontally into 3 layers. In heavy saucepan, meit marshmallows with
milk and chipits, stirring until smooth; chill. Whip the topping mix or cream, and
fold in chocolate mixture thoroughly. Spread between layers and on top and sides of
cake. Sprinkle with almonds if desired. Chill at least 1 hour. (May be frozen;
remove to fridge 112 hours before serving.)

PINEAPPLE MERINGUE CAKE Beatrice Boynton
CAKE BATTER: MERINGUE TOPPING:

¥Y2 C. butter 4 egg whites

% C. sugar ¥% C. sugar

4 egg yolks 1 tsp. vanilla

Y2 C. cake flour ¥% C. nutmeats (almonds n pecans etc.)
4T. milk FILLING:

1 tsp. baking powder 1 C. whipping cream

4 T. cake flour 1% T. powdered sugar

¥Y2 tsp. salt 1 C. drained crushed pineapple

% tsp. vanilla
Preheat oven 325-350°.

CAKE BATTER: Cream butter and sugar, separate eggs, add yolks well beaten.
Mix thoroughly, add cake flour sifted before measuring, alternately with the milk.
Sift remaining 4 tablespoons flour with baking powder and salt (% teaspoon) add
last mixing very well. Pour into two layer cake pans and add Meringue Topping.
MERINGUE: Beat egg whites until stiff froth, slowly add sugar beating until all is
used. Add vanilla and spread on the unbaked cake layers, sprinkle the chopped n
sliced nuts on the top of meringue. Bake 20-25 minutes. Allow to cool.

FILLING: Whip cream, add sugar and then add drained pineapple and vanilla.
Place one layer nut side down. Heap filling on this cake - then place other layer on
filling nut meringue side up. This makes a most elegant dessert. Do not refrigerate
before serving unless in very hot weather. If there is any left over place in a
container and then refrigerate. Bake in 2 layer cake pans. Serves 10-12.

32

2
NI is is