BERERERR RSF SF S&S SS 8 4 422 2 FS

SEVEN-LAYER CAKE Diane Lakes
ist layer - 1/4 c. butter 5th layer-6 oz. chocolate
2nd layer - 1c. graham wafer crumbs chipits

38rd layer - 6 oz. flaked coconut 6th layer- 1 tin sweetened
4th layer -6 oz. butterscotch chipits condensed milk

7th layer - 1c. chopped walnuts

Melt butter, swish along bottom and sides of pan. Sprinkle on
top in separate, even layers, the graham crumbs, coconut,

butterscotch, and chocolate chipits. Pour over top, the milk,
then sprinkle on the chopped walnuts. Do not mix the layers!!

Bake at 350 degrees for 30 minutes in a 9-inch x 13-inch pan.
Cool and slice.

SPONGE CAKE | Berna Pearce
11/2 c. flour 2 tsp. vanilla

1 tsp. baking powder 1 tsp. lemon flavoring

1/2 tsp. salt 6 ege whites

6 egg yolks 1/2 tsp. cream of

z 175 c. sugar | tartar

1/2 ec. cold water

Heat oven to 325 degrees. Measure flour by sifting. Blend flour
baking powder and salt - setaside. Beat egg in small mixing
bowl until very thick and lemon-colored. Pour beaten yolks

into large mixing bowl and beat in sugar gradually. Beat dry
ingredients in alternately, slowly, on low speed with water,

and flavorings. In large bowl beat egg whites and cream of

tartar until very stiff. Gradually and gently fold egg yolk mixture
into beaten whites. Pour into ungreased tube pan (10x4-inches).
Bake 60 to 65 minutes. Turn pan upside down with tube over neck
of funnel of bottle. Cool 1 hour. Remove from pan.

$300.00 CAKE Berna Pearce
1/2 c. shortening 1c. buttermilk
1/2 ec. white sugar
eges Icing:
2 Tbsp. cocoa D The. flour
2 oz. red food colouring 1c. butter or margarine
1 tsp. salt 1‘'C.oitk
1 tsp. vanilla 1c. granulated sugar
2 1/2 c. sifted flour 1 tsp. vanilla
11/2 tsp. baking soda
1 Tbsp. vinegar ONO. 6 oes cree.

-21- North Vancouver, B. C.