MM: New Year's Ever Cake
---------- Recipe via Meal-Master (tm) v8.05
Title: New Year's Ever Cake
Categories: Stephen
Yield: 1 Servings
-Not being quite as
-temporily enhanced as some
-the other members
-the echo, I remember Kate
-Smith as an older buxom gal
-who could really
-belt out a tune and was
-fond of wearing her
-trademark low-hemmed,
-dark,
-long-sleeved, v-necked dresses.
-I was unaware
-that in her younger days
-she had another persona.
-She was a radio personality
-with a cooking
-show. I know 'cause last
-weekend I picked up a copy
-her 1940
-cookbook, "Kate Smith's
-Favorite Recipes,
-Anninversary Edition".
The cover is worth framing. It shows a very young
Kate Smith in her signature dress wearing a French
maid type apron, bent forward a bit at the waist and
holding a wooden spoon up in her right hand. She
looks mostly like a clean shaven Dom Deluise in drag
getting ready to whack some unruly kid's knuckles.
The sponsors of her show were Calumet Baking Powder
and Swan's Down Cake Flour, both of which I believe
are still going concerns. I think we should adopt Kate
as the patron saint of the echo and distribute a .gif
of the cover of this book with the "Cast" .gifs.
Here's a number from the book that utilizes both of
her sponsor's products.
3 cups sifted Swan's Down Cake Flour
3 teaspoons
Calumet Baking Powder
1/2 teaspoon salt
2/3 cup butter or other
shortening
2 cups sugar
1 cup milk
1 1/2 teaspoon vanilla
6 egg whites, stiffly
beaten
Chocolate Cream Filling
Hungarian Chocolate
Frosting
Sift flour once, measure, add baking powder and salt
and sift together three times. Cream butter
thoroughly, add sugar gradually, and cream together
until light and fluffy. Add flour, alternately with
milk, a small amount at a time, beating after each
addition until smooth. Add flavoring. Fold in egg
whites quickly and thoroughly. Bake in three greased
9-inch layer pans in moderate oven (375F) for 20 to 25
minutes. Spread Chocolate Cream Filling between layers
and Hungarian Chocolate Frosting on top and sides of
cake. When frosting is set, write the numbers from
one to twelve around top of cake with white frosting
to represent the face of a clock. Place hands of clock
at twelve o'clock.
CHOCOLATE CREAM FILLING:
3 squares Baker's Unsweetened
Chocolate
2 cups milk
3/4 cup sugar
4 tablespoons Swans Down Cake
Flour
1/2 teaspoon salt
2 egg yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla
Add chocolate to milk and heat in double boiler. When
chocolate is melted, beat with rotary egg beater until
blended. Combine sugar, flour, and salt; add
gradually to chocolate mixture and cook until
thickened, stirring occasionally. Pour small amount
of mixture over egg yolks, stirring vigorously; return
to double boiler and cook for 2 minutes longer,
stirring constantly. Add butter and vanilla, and cool.
Makes 2 1/2 cups filling, or enough filling to spread
between three 9- inch layers. Use this filling in
small cup cakes. Use 1/2 recipe for filling 2 1/2 to
3 dozen small cup cakes.
HUNGARIAN CHOCOLATE FROSTING:
3 squares Baker's Unsweetened Chocolate
1 1/2 cups sifted confectioners'
sugar
2 1/2 tablespoons hot water
3 egg yolks
4
tablespoons butter
Melt chocolate in double boiler. Remove from boiling
water, add sugar and water, and blend. Add egg yolks,
one at a time, beating will after each. Add butter, a
tablespoon at a time, beating thoroughly after each
amount.
Makes enough frosting to cover the top of one 9-inch
layer and sides of three 9-inch layers, or to cover
the tops and sides of two 9-inch layers.
Eat lots of this and you too can look like Kate Smith!
Probably won't be able to sing as well though...
Posted by Stephen Ceideberg; September 8 1992.
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