Here are page 50, 51, 52, 53 and the top part of page 54 from the vintage cookbook “Kate Smith chooses her 55 Favorite Ann Pillsbury CAKE RECIPES”. This was published in 1952 by Pillsbury Mills, Inc. Kate Smith was a popular singer and radio personality with a career that began in the 1930s.

You can view all the pages in this cookbook by visiting this category: 55 Favorite Cake Recipes: Kate Smith, just click a page title to view that section. There are scans of the pages included below, you can click the images to view a larger copy.

Cooked Frostings

The prettiest, the richest, the most festive frostings are the type that require cooking. And they’re so easily coaxed into ripples and swirls! You’ll find the following recipes are easily prepared and elegant.

Fluffy White Frosting

Our favorite white cooked frosting! We use it again and again in our test kitchen. It’s festive, easily swirled and takes to flavor variations.

TWO-EGG-WHITE RECIPE

Frosts 8 or 9-inch layer cake, 15x10x2 or 13x9x2-inch cake.

Combine . . . 2 egg whites
3/4 cup sugar
1/3 cup light corn syrup
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon cream of tartar in top of double boiler.

Cook . . . over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks. Remove from heat.

Add . . . 1 teaspoon vanilla; continue beating until thick enough to spread.

ONE-EGG-WHITE RECIPE

Frosts 12x8x2 or 9x9x2-inch cake, or top and sides of 8 or 9-inch layer cake.

Combine 1 egg white, 2/3 cup sugar, 1/4 cup light corn syrup, 2 tablespoons water, 1/8 teaspoon salt and 1/8 teaspoon cream of tartar in top of double boiler. Proceed as directed in Two-Egg-White Recipe, adding 1 teaspoon vanilla.

THREE-EGG-WHITE RECIPE

Frosts three-layer 9-inch cake.

Combine 3 egg whites, 1 cup sugar, 3/4 cup light corn syrup, 3 tablespoons water, 1/4 teaspoon cream of tartar in top of double boiler. Proceed as directed in Two-Egg-White Recipe, adding 1 1/2 teaspoons vanilla.

CHERRY FROSTING

Prepare Two-Egg-White Fluffy Frosting, substituting 2 tablespoons maraschino cherry juice for water. If desired, fold in 1/2 cup chopped nuts or cherries.

LADY BALTIMORE FROSTING

Prepare Two-Egg-White Fluffy Frosting. Add 1/2 cup chopped candied cherries, 1/3 cup chopped figs, 1/3 cup raisins and 1/4 cup chopped pecans to 1/3 of frosting; place between layers. Frost top and sides with remaining frosting. Decorate with chopped fruit.

PEPPERMINT FROSTING

Prepare Two-Egg-White Fluffy Frosting, folding in 1/2 cup crushed peppermint candy or 1/4 teaspoon peppermint extract just before frosting cake.

NUT FROSTING

Prepare Two-Egg-White Fluffy Frosting, folding in 1/2 cup chopped nuts just before frosting cake.

SEA-FOAM FROSTING

Prepare Two-Egg-White Fluffy Frosting, substituting 3/4 cup brown sugar for granulated sugar.

MOCHA SEA-FOAM FROSTING

Prepare Two-Egg-White Fluffy Frosting, substituting 3/4 cup brown sugar for sugar and 2 tablespoons strong coffee for water.

ALMOND FROSTING

Prepare Two-Egg-White Fluffy Frosting, decreasing vanilla to 1/2 teaspoon and adding 1/2 teaspoon almond extract.

FLUFFY MARBLE FROSTING

Prepare Two-Egg-White Fluffy Frosting, folding in 2 tablespoons semi-sweet chocolate bits just before frosting cake.

FLUFFY CHOCOLATE FROSTING

Prepare Two-Egg-White Fluffy Frosting, folding in 2 squares (2 oz.) melted chocolate just before frosting cake. Do not beat frosting after adding chocolate.

FLUFFY ORANGE FROSTING

Prepare Two-Egg-White Fluffy Frosting, substituting 2 tablespoons orange juice and 2 teaspoons grated orange rind for water and vanilla.

Caramel Frosting

Grandmother made this type of caramel frosting. It’s an old favorite. For sure success, we suggest using a candy thermometer.

Frosts 8-inch layer cake.

Combine . . . 1 cup firmly packed brown sugar
1 cup sugar
2/3 cup heavy cream in saucepan. Heat slowly, stirring until dissolved.

Cook . . . until a little syrup dropped in cold water forms a soft ball (232° to 234° F.). Remove from heat and cool to lukewarm (110° F.).

Add . . . 1/2 teaspoon vanilla
1/8 teaspoon salt. Beat until thick. Thin with cream, a teaspoon at a time, if necessary.

Petit Fours Frosting

If you wish to be elegant and are willing to fuss, little cakes covered with this glaze-type frosting are certain to please. Nice for weddings and special teas.

Combine . . . 2 cups sugar
1 cup water
1/8 teaspoon cream of tartar

Cook . . . over direct heat to 226° F. or a thin syrup. Stir only until sugar dissolves. Remove from heat; pour into top of double boiler and cool to lukewarm (110° F.).

Add . . . 1 to 2 cups sifted confectioners’ sugar gradually until frosting is consistency to pour.

Place . . . a few cakes in rows on wire rack over cooky sheet, allowing space between cakes. Pour frosting over cakes, covering tops and sides, allowing frosting to drip onto cooky sheet. Scrape frosting from sheet, reheat over hot water and use for other cakes. Repeat process until cakes are completely coated. Decorate with colored sugar, candied fruits, nuts or tinted ornamental frosting, page 48.

Fudge Frosting

Rich, creamy fudge–there’s nothing better! Cooking and beating are required, but think of the compliments you’ll get.

Frosts 8 or 9-inch layer cake.

Combine . . . 2 cups sugar
3/4 top milk or thin cream
2 squares (2 oz.) chocolate
2 tablespoons light corn syrup
1/8 teaspoon salt in saucepan.

Cook . . . over low heat and stir until dissolved. Cook until a little syrup dropped in cold water forms a very soft ball (230° to 234° F.); stir occasasionally to prevent scorching. Remove from heat.

Add . . . 2 tablespoons butter. Cool to lukewarm (110° F.).

Add . . . 1 teaspoon vanilla and beat until thick and creamy. Thin with a small amount of cream if necessary.

White Mountain Frosting

Many people feel that pouring a cooked syrup over beaten egg whites is the easiest way to make white frosting. Here is our recipe for frosting of this type.

Frosts 8 or 9-inch layer cake.
Half recipe frosts 12x8x2 or 9x9x2-inch cake.

Cook . . . 2 cups sugar
1 tablespoon light corn syrup
3/4 cup water
1/8 teaspoon salt over low heat, stirring until sugar is dissolved.

Cover . . . saucepan for 2 or 3 minutes to dissolve sugar crystals on sides of pan. Uncover and continue cooking until a little syrup dropped in cold water forms a firm soft ball (236° F.). Remove from heat.

Beat . . . 2 egg whites until stiff but not dry. Add hot syrup very slowly to beaten egg whites, beating constantly.

Blend in . . . 1 teaspoon vanilla. Beat until frosting is of desired consistency.

Butterscotch Nut Frosting

This is a “poured on” frosting–not the swirled, decorative type. And it’s rich and luscious!

Frosts 13x9x2-inch cake.

Combine . . . 1 1/2 cups firmly packed brown sugar
1 cup chopped pecans or hickory nuts
1 cup sour cream in large, heavy saucepan.

Cook . . . over direct heat until a little syrup dropped in cold water forms a very soft ball (230° F.). Spread immediately over cooled cake.