Cakes, Frostings

SOUR CREAM CAKE TOPPING

1 cup Silverwood’s Sour Cream 1/3 cup brown sugar
% cup shredded coconut % chopped nut meats
Few grains of salt

Combine all ingredients, folding and blending carefully.
Spoon onto sponge cake squares, gingerbread, cake or cup cakes
before serving. Make 1% cups.

LACE TOPPED CHOCOLATE CAKE

1% cups sifted flour | tsp. soda
1 tsp. salt 1% cups sugar
2% squares (2%ozs.) unsweetened % cup Silverwood’s
chocolate, melted Milk Powder
3 eggs 2/3 cup shortening
2 tsps. baking powder | 1% cups water

Sift together first four ingredients. Cream shortening.
Gradually add sugar, beat until light and fluffy. Add eggs

one at a time, beat until smooth. Stir in melted chocolate,
blend well. Add sifted dry ingredients beginning and ending
with flour mixture. Beat for 1 minute or about 150 strokes.
Bake in 9 inch layer tins in moderate over (350 degrees F.)
for 30 to 35 minutes.

FILLING:
3 tbsps. cornstarch % tsp. salt
1% cups water 1 tsp. butter
% cup sugar 2 squares (2 ozs.) unsweetened
% cup Silvérwood's chocolate, shaved or shredded
milk powder % tsp. vanilla

13

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