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[cookmidcentury]

Pineapple Dream Cake and Chocolate Party Cake Recipes 🎂

Pineapple Dream Cake Ingredients

8 ozs (8 heaping tablespoons) self-rising flour

Pinch of salt

8 ozs Stork Margarine

8 ozs castor sugar

4 eggs

½ teaspoon pineapple (or lemon) flavoring

Pineapple Stork Icing (see recipe), halves of pineapple rings, glace cherries and angelica to decorate

Instructions

Sieve flour and salt together. Thoroughly cream the Stork and sugar together and beat in eggs one at a time, adding a little sieved flour with each. Beat in flavoring and fold in flour. Divide equally between two greased eight-inch sandwich tins, with a round grease-proof paper in each and bake for 30-40 minutes, side-by-side on the middle shelf of a moderate oven (360F). Cool and sandwich together with Pineapple Stork Icing. Coat with remaining icing, mark with a fork to decorate and finish decorating with pineapple rings cut in halves, with halves of glace cherries and angelica “leaves” in the hollows, as illustrated.

Pineapple Stork Icing

4 ½ ozs Stork Margarine

12 ozs icing sugar

4 ½ dessertspoons pineapple juice from tin

3 pineapple rings cut in small pieces

Cream half the sieved icing sugar and the Stork together until light and fluffy.  Add the remaining icing sugar and juice and beat thoroughly until light and smooth, then stir in the cut up pineapple.  Fill and ice the cake as directed above.

Chocolate Party Cake Ingredients

8 ozs (8 heaped tablespoons) self-rising flour

Pinch of salt

2 heaped tablespoons cocoa

4 tablespoons hot water

8 ozs Stork Margarine

10 ozs (10 rounded tablespoons) castor sugar

4 eggs

2 tablespoons milk

Vanilla and Chocolate Stork Icing (see recipe) and blanched almons and mimosa balls to decorate

Instructions

Sieve flour and salt together.  Blend the cocoa smoothly with the hor water and cool.  Cream the Stork and sugar together until light and fluffy; beat in eggs one at a time alternately with cocoa mixture.  Fold in sieved flour and milk and divide mixture equally between two eight-inch greased sandwich tins, with a round of grease-proof paper in each.  Bake for 30-40 minutes, side-by-side, on the middle shelf of a moderate oven (360F).  Cool. Cut open, fill with vanilla-flavored Stork Icing and sandwich together, then spread the top of one with a third layer of Vanilla Stork Icing and press other sandwich on top.  Coat with Chocolate Stork Icing.  Pat all around the sides with knife, pulling cut in points to roughen.  With point of knife make deep circles in icing on top.  Decorate with blanched almonds and mimosa balls.

Stork Icing

4 ½ ozs Stork Margarine

12 ozs icing sugar

4 ½ dessertspoons of milk

1 ½ teaspoons vanilla or orange essence

2 rounded dessertspoons of cocoa

Cream half the sieved icing sugar and Stork together, until light and fluffy, beat in thoroughly the remaining icing sugar, milks, and vanilla essence.  Fill cake.  Now blend sieved cocoa into a paste with a little hot water and beat this mixture into the remaining icing, and ice as directed.

[cookmidcentury]

Bob Hope's Favorite Peach Upside Down Cake Recipe 🍑 🎂

Bob Hope’s Favorite Peach Upside Down Cake

Ingredients

1 No. 2 ½ can cling peach slices

1/8 cup butter or margarine

½ cup brown sugar (packed)

Maraschino cherries

1 package Betty Crocker PartyCake Mix

Instructions

Drain peaches thoroughly and dry on paper towels. Combine melted butter and brown sugar in bottom of 9-inch square pan. Arrange peaches and halved cherries on sugar mixture. Mix PartyCake Mix according to directions for White PartyCake on package. Pour ½ of the batter over fruit in pan. Bake in moderate oven (350F) about 35 minutes. Invert over serving plate. Allow pan to stand over cake for a minute before removing. Serve warm. Serves 9. Bake remaining batter as a layer or cupcakes (see package directions).

[cookmidcentury]

Jewel-Top Jell-O Dessert Recipe 🍨

Prepare a package of Jell-O as directed on the package.

Set aside ¼ cup for topping, then pour rest into four sherbet glasses and chill until firm.

Meanwhile, chill the ¾ cup until it is slightly thickened, then whip until light and fluffy.

Remove the set Jell-O, and with a small rounded spoon (a ½ tsp. measuring spoon is perfect), scoop out circles of Jell-O from around the edges of the sherbet glass to form the scalloped border you see in the picture.

Now just spoon the whipped Jell-O into the sherbet glasses and sprinkle the fluffy topping with the bright little bits of scooped-out Jell-O.