23
14 CARAT CAKE Ann and Nell Huisman
2 ce flour 8 1/2 oze can crushed pineapple
2 tspe baking powder 1 1/2 ce oil
1 tsp. salt 1 1/2 tsp. baking soda
2 Ce sugar 2 tspe cinnamon
1/2 ce chopped nuts 4 eggs

2 ¢ce grated carrots

Sift together flour, baking powder, soda, salt and cinnamon.
Add sugar, oil and eggs and mix well. Add carrots, drained
pineapple and nuts. Bake at 350°. Frost with cream cheese
frosting.

CREAM CHEESE FROSTING:

Cream 1/2 cup butter, 8 ounce cream cheese and 1 teaspoon
vanilla. Beat in 1 pound sifted powdered sugar; if too thick,
add a bit of milk until mixture is of spreading consistency.

A

BUCHE DE NOEL Lana Verdonk
CAKE:

3 lge eggs 1 ce sifted flour

l ce sugar 1 tsp. baking powder

3 T. water 1/4 tsp. salt

1 tspe vanilla
COFFEE CREAM:

1/3 ce water | 1 ce soft butter, not margarine
1/2 ce sugar | 1 T. instant coffee with 1 T.
1/4 tsp. vanilla boiling water, mixed
5 egg yolks

To make cake= Preheat oven to 375°. Grease cookie sheet
and brown paper on cookie sheet. Beat 3 eggs 5 minutes at high
speed. Add sugar gradually and beat well, then water and vanilla.
Sift dry ingredients into mix and beat until smooth. Spread
evenly in pan. Bake 12 to 15 minutes. Sift icing sugar on top
and turn out onto tea towel, sift over top and roll up loosely
until cool. Unroll cake and spread with coffee cream. Reserve
1/4 cup coffee cream to ice ends. Roll up and ice with chocolate
icing, except ends.

To make coffee cream- Combine water and sugar; bring to a
boil and cook until 238° or a soft ball stage. Beat yolks until
thick and gradually add syrup, beating constantly. Cool a
little. Add butter gradually, then coffee mix.