SOUR CREAM CAKE

Mix together in order
2 cups brown sugar
3 eggs
2 cups thick sour cream
lag cup cocoa mixed to a paste in
4 cup boiling water
1144 tsps. soda
1 tsp. vanilla
214 cups sifted all-purpose flour
Beat to form a smooth batter.
Bake in a large loaf tin 8x14 in a moderate oven for 30
minutes or until the cake leaves the sides of the pan.

PEANUT BUTTER FROSTING

Blend together thoroughly

14 cup peanut butter

2 tbsps. butter
Gradually add

Y4 cup corn syrup

1% tsp. vanilla

'4 cup sifted icing sugar (if icing is too soft)
Spread on the cooled cake and sprinkle with nut meats.

Merry Bridges, Elm Creek

GOLDEN ALMOND CAKE

Cream well
7 tbsps. butter
Blend in
34 cup white sugar
Beat well and add
4 egg yolks
Mix well.
Sift together several times
1 cup and 21/3 tbsps. sifted pastry flour
1 tsp. baking powder
Add alternately to the first mixture with
14 cup milk
Stir in
4 tsp. almond flavoring
Bake in a shallow loaf pan in a moderate oven 350°. Top
with blanched almonds or ice with chocolate butter frosting.
This is a good recipe for using extra egg yolks. It is
moist and easy to handle—good for lunch boxes.
Stella Ransom, Flin Flon

USE CO-OP VANILLA

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