MOCHA ICING AND FILLING

1 tablespoon butter 1 cup confectioners’ sugar 1 tablespoon cocoa 2 tablespoons strong coffee 1/4 teaspoon salt

Cream butter and sugar; add cocoa, coffee and salt and stir until smooth.  If too dry add more coffee.

ORANGE CREAM LAYER CAKE

1/3 cup shortening 1 cup sugar 1 egg 1 cup milk 1-3/4 cups flour 1/4 teaspoon salt 4 teaspoons Dr. Price’s Baking Powder 1 teaspoon vanilla extract 1 cup sweetened flavored whipped cream

Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk, and mix well; add one half the flour, which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition.  Bake in two greased layer cake tins in moderate oven 15 to 20 minutes.  Spread the whipped cream thickly between the layers.  Cover top with

ORANGE FROSTING

1 tablespoon cream 1 cup confectioners’ sugar Pulp and grated rind of 1 orange 1/2 teaspoon orange extract 1 tablespoon melted butter

To the cream add the sugar slowly.  Add orange pulp, rind, extract and melted butter.  Beat until smooth and spread on top of cake.

WHITE LAYER CAKE

1/2 cup shortening 1 cup granulated sugar 1/2 cup cold water 2 cups flour 2 teaspoons Dr. Price’s Baking Powder Whites of 3 eggs 1 teaspoon vanilla or almond extract

Cream shortening and sugar together until very light; add water slowly, almost drop by drop, and beat constantly; stir in flour and baking powder which have been sifted together twice; add flavoring; fold in whites of eggs which have been beaten until stiff and dry, pour into two greased layer cake tins.  Bake in moderate oven 20 to 25 minutes.  Put together with fresh strawberry icing page 18 or maple icing page 17.

DEVIL’S FOOD CAKE

1/4 cup shortening 1 cup sugar 2-1/2 ounces chocolate 1/2 cup mashed potatoes 1 egg 3/8 cup milk 1-1/4 cups flour 2 teaspoons Dr. Price’s Baking Powder 1/2 cup chopped nuts 1/2 teaspoon vanilla extract

Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add yolk of egg, milk, and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten white of egg; mix thoroughly.  Bake in greased shallow pan in moderate oven 25 to 35 minutes.  Cover with

MARSHMALLOW ICING

3/4 cup granulated sugar 1/3 cup water 6 or 8 marshmallows White of 1 egg Few drops vanilla extract

Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly over cake.  Melt 2 ounces unsweetened chocolate with one half teaspoon butter and spread thin coating over icing when cool.