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.

Here are pages 45 (bottom of page), 46, 47, 48 and 49 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 at the bottom, you can click the image to view a larger copy.

Uncooked Frostings

Frostings that require no cooking are the easiest, fastest and most foolproof of all. They have the added advantage of staying soft and fresh for days. If you pack lunch boxes, you’ll find this kind of frosting carries well–and it stays on the cake.

Cocoa Butter Frosting

Cocoa frosting is mild in flavor and light in color. A nice contrast on a chocolate cake.

Frosts 8-inch layer cake or 13x9x2-inch cake.

Sift together . . . 2 1/2 cups sifted confectioners’ sugar
1/4 cup cocoa
1/8 teaspoon salt

Cream . . . 1/3 cup butter. Blend in
3 tablespoons hot cream alternately with sugar-cocoa mixture.

Add . . . 1 egg yolk
1 teaspoon vanilla. Blend thoroughly.

Creamy Butter Frosting
In Eight Flavors

Here’s a basic butter frosting and seven ways to vary its flavor. Amounts of butter, salt, sugar and vanilla remain the same–variety is yours when you vary the liquid and flavoring. For extra richness, add either an egg yolk or egg white to creamed butter and use a little less cream.

Frosts 8 or 9-inch layer cake or 15x10x2-inch cake.

Half recipe frosts 13x9x2, 12x8x2, 9x9x2 or 8x8x2-inch cake.

Cream . . . 1/4 cup butter or shortening
1/4 teaspon salt

Blend in . . . 4 cups (1 lb.) sifted confectioners’ sugar alternately with
1/3 to 1/2 cup hot cream.
Add . . . 1 teaspoon vanilla. Beat until creamy.

CHOCOLATE BUTTER FROSTING

Prepare Creamy Butter Frosting, adding 2 squares (2 oz.) melted chocolate with vanilla. Thin frosting with additional cream if necessary.

ORANGE BUTTER FROSTING

Prepare Creamy Butter Frosting, creaming 1 teaspoon grated orange rind with butter and salt. Substitute 4 to 5 tablespoons orange juice for cream.

LEMON BUTTER FROSTING

Prepare Creamy Butter Frosting, creaming 1 teaspoon grated lemon rind with butter and salt. Add 2 teaspoons lemon juice with cream.

SPICE BUTTER FROSTING

Prepare Creamy Butter Frosting, creaming 1/4 teaspoon cinnamon, 1/8 teaspoon cloves and 1/8 teapsoon nutmeg with butter and salt.

BANANA BUTTER FROSTING

Blend together 1/3 cup mashed, ripe banana (1 medium) and 1/2 teaspoon lemon juice. Substitute banana for cream in Creamy Butter Frosting recipe. Thin with additional cream if necessary.

BROWNED BUTTER FROSTING

Prepare Creamy Butter Frosting, browning the butter in saucepan before blending with sugar.

PINEAPPLE BUTTER FROSTING

Prepare Creamy Butter Frosting, creaming 2 tablespoons drained, crushed pineapple with butter and salt. Substitute 5 tablespoons hot pineapple juice for cream.

Chocolate Cream Cheese Frosting

A foolproof recipe. This easy frosting can’t fail to be creamy, rich and chocolatey.

Frosts 8-inch layer cake.

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

Soften . . . 1 package (3 oz.) cream cheese by adding 3 tablespoons milk, a tablespoon at a time.

Add . . . 2 1/2 to 3 cups sifted confectioners’ sugar gradually, blending well after each addition.

Blend in . . . 2 squares (2 oz.) chocolate, melted, and 1/8 teaspoon salt. Beat until smooth.

ORANGE CREAM CHEESE FROSTING

Substitute 1 tablespoon grated orange rind for melted chocolate in Chocolate Cream Cheese Frosting recipe. Reduce milk to 2 tablespoons.

Quick Vanilla Icing

A favorite glaze-type icing for angel food and sponge cakes. The orange and lemon variations are especially flavorful.

Frosts 9 or 10-inch tube cake.

Measure . . . 2 cups sifted confectioners’ sugar
Add . . . 3 to 4 tablespoons hot cream gradually. Blend in 1 teaspoon vanilla.

ORANGE ICING

Prepare Quick Vanilla Icing, substituting 2 tablespoons orange juice and 1 teaspoon grated orange rind for cream and vanilla.

LEMON ICING

Prepare Quick Vanilla Icing, substituting 1 teaspoon lemon juice for vanilla.

Ornamental Frosting

Cake decorating requires special frostings. You’ll find this one pliable and smooth. Tint it any color you wish.

Cream . . . 2 tablespoons butter. Blend in
2 cups sifted confectioners’ sugar, mixing well.

Add . . . 2 to 4 tablespoons hot cream, a little at a time,
1/2 teaspoon vanilla.

Blend . . . until frosting is consistency to force through a decorating tube. Frosting may be tinted different colors by adding a few drops food coloring.

Lazy Daisy Frosting

Among the easiest of all frostings are the “baked-on” kinds. This one requires only a few minutes under the broiler. Excellent for hurry-up baking!

Frosts 15x10x2 or 13x9x2-inch cake.
Half recipe frosts 9x9x2 or 8x8x2-inch cake.

Combine . . . 1/4 cup butter, melted
1/2 cup firmly packed brown sugar
3/4 cup shredded coconut or nuts
3 tablespoons cream

Spread . . . on warm or cool cake; place under broiler until slightly brown.

Speedy Fudge Frosting

This is the easiest fudge frosting we know. Very similar to the traditional “cooked” fudge, but far less work.

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

Melt . . . 2 squares (2 oz.) chocolate
Scald . . . 1/3 cup cream or top milk with
3 tablespoons butter. Remove from heat.

Add . . . 3 cups sifted confectioners’ sugar, all at once. Then add
1/8 teaspoon salt
1 teaspoon vanilla.

Blend in . . . melted chocolate and beat until thick enough to spread. Thin with small amount of cream if necessary.

Hasty Caramel Frosting

If you like caramel frosting but not the usual cooking and beating, this recipe is for you. It’s truly delicious.

Frosts 8 or 9-inch layer cake or 15x10x2 or 13x9x2-inch cake.
Half recipe frosts 9x9x2 or 8x8x2-inch cake.

Melt . . . 1/2 cup butter (half shortening may be used) in large saucepan.

Blend in . . . 1 cup firmly packed brown sugar
1/4 teaspoon salt. Cook over low heat 2 minutes, stirring constantly.

Add . . . 1/4 cup milk and continue stirring until mixture comes to a boil. Remove from heat.

Blend in . . . 2 1/2 cups sifted confectioners’ sugar gradually.

Add . . . 1/2 teaspoon vanilla and mix well. Thin with small amount of cream if necessary.

Here are pages 44 and 45 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 is a scan of the page included below, you can click the image to view a larger copy.

This Is the Easy Way to Frost a Cake

Cool cake thoroughly before frosting. Brush loose crumbs from sides of cake. To keep cake plate clean while frosting, place four strips of waxed paper under edges of cake to form a square. When cake is frosted, waxed paper can be slipped out easily.

Place first layer top-side down; spread frosting or filling completely to edge. Allow to set slightly before adding second layer.

Place top layer on filling, bottom-side down. Frost sides by applying frosting with a spatula. Work quickly, using free, easy strokes. Spread with an upward stroke leaving a ridge of frosting around top of cake. Turn cake as you frost. Keep sides straight.

Spread frosting on top, making swirls with spatula or back of spoon. Avoid smooth, flat sides or top. The vertical ridges on the sides will make the cake look higher; the small, rough peaks formed by the swirls in the top frosting will add even greater height.

Here is page 43 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 is a scan of the page included below, you can click the image to view a larger copy.

Petit Fours

The artist in you will enjoy decorating these pretty little cakes. Perfect for weddings, teas and receptions!

Prepare Whipped Cream Cake, page 23, and bake in well-greased and lightly floured 13x9x2-inch pan at 350° F. for 35 to 40 minutes. Cool 10 to 15 minutes; turn out on cake rack. Cool thoroughly. Cut with fancy cutters or sharp knife into small squares, diamonds or any desired shape. Frost with petit fours frosting, page 52. Decorate with ornamental frosting, page 48, colored sugar, candied fruits or nuts. Makes 2 1/2 dozen petit fours.

Peanut Squares

Cut white cake into squares, frost with smooth, creamy frosting, then roll in chopped peanuts. No wonder children (and grownups, too) love them!

Prepare Whipped Cream Cake, page 23, and bake in well-greased and lightly floured 13x9x2-inch pan at 350° F. for 35 to 40 minutes. Cool; cut into squares. Frost with creamy butter frosting, page 46; roll in ground salted peanuts (approximately 1 lb.). Makes about 2 dozen squares.

Here is page 42 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 is a scan of the page included below, you can click the image to view a larger copy.

Prize Cupcakes
Quick-Mix Method

Cupcakes are fun to make! Top these yellow cakes with several flavors of frosting to please every member of the family. Your guests will like this idea, too.

BAKE at 375° F. for 20 to 25 minutes. MAKES 2 dozen cupcakes.
All ingredients should be at room temperature.

Sift together . . . 2 cups sifted Pillsbury Sno Sheen Cake Flour
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1 1/4 cups sugar

Add . . . 1/2 cup shortening
3/4 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2 eggs
1 teaspoon vanilla

Beat . . . for 2 minutes.

Divide . . . batter into medium-sized cupcake pans, well-greased or lined with paper baking cups. Fill 1/3 to 1/2 full.

Bake . . . in moderate oven (375° F.) 20 to 25 minutes. Cool and frost as desired.

Here is page 41 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 is a scan of the page included below, you can click the image to view a larger copy.

Banana-Nut Cake
Quick-Mix Method

This old-fashioned banana cake is particularly rich and appetizing. Bananas make it moist; nuts add texture and flavor.

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 8-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 teaspoons double-acting baking powder
1/2 teaspoon soda
1 teaspoon salt
1 1/2 cups sugar

Combine . . . 1 cup mashed ripe banana
1 teaspoon lemon juice

Add . . . 2/3 cup buttermilk or sour milk
1/2 cup shortening; add to dry ingredients.

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 2 eggs, unbeaten
1 teaspoon vanilla

Beat . . . for 2 minutes.

Fold in . . . 1/2 cup nuts, chopped

Pour . . . into two well-greased and lightly floured 8-inch round layer pans, at least 1 1/4 inches deep.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool and frost with lemon butter frosting, page 46.

Here is page 40 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 is a scan of the page included below, you can click the image to view a larger copy.

Meringue Torte Cake
Quick-Mix Method

This festive cake needs no frosting. The meringue topping is baked right with the cake. It’s good served plain or topped with whipped cream. Strawberries or ice cream take it right into the “superb” class.

BAKE at 350° F. for 35 to 40 minutes.
MAKES 9-inch square cake.
All ingredients should be at room temperature.

MERINGUE
(Prepare before mixing cake.)

Beat . . . 3 egg whites and
1/8 teaspoon salt with rotary beater until foamy.*

Add . . . 1/2 teaspoon cream of tartar and beat until stiff and dry.

Beat in . . . 3/4 cup sugar, 2 tablespoons at a time, until mixture stands in very stiff peaks. Last half of sugar may be folded in.

Add . . . 1 teaspoon vanilla

*Meringue may be mixed with electric mixer. Use large mixer bowl; beat at high speed until mixture is very stiff.

CAKE
(Measure ingredients before making meringue.)

Sift together . . . 1 1/4 cups sifted Pillsbury Sno Sheen Cake Flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
2/3 cup sugar

Add . . . 1/2 cup milk
1/4 cup shortening
1 egg
1 teaspoon vanilla

Beat . . . for 2 minutes, 300 strokes, until batter is well blended.*

Pour . . . into 9x9x2-inch pan lined with waxed paper that extends 1 inch beyond rim of pan.

Spread . . . meringue over batter.

Bake . . . in moderate oven (350° F.) 35 to 40 minutes. Remove from pan and cool. Serve with whipped cream, if desired.

*To mix cake with electric mixer, use small mixer bowl and blend at low speed; then beat at medium speed for 2 minutes.

Here is page 39 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 is a scan of the page included below, you can click the image to view a larger copy.

Cherry Festival Cake
Quick-Mix Method

This delicate pink cake has cherries and nuts scattered all the way through. Festive and delicious!

BAKE at 350° F. for 30 to 35 minutes.
MAKES two 9-inch round layers.
All ingredients should be at room temperature.

Sift together . . . 2 1/2 cups sifted Pillsbury Sno Sheen Cake Flour
3 1/4 teaspoons double-acting baking powder
1 teapsoon salt
1 1/4 cups sugar

Add . . . 1/2 cup finely chopped, drained maraschino cherries
1/2 cup shortening
2/3 cup milk

Beat . . . for 2 minutes, 300 strokes, until batter is well blended. (With electric mixer blend at low speed, then beat at medium speed for 2 minutes.)

Add . . . 1/3 cup milk
2 eggs, unbeaten
1/2 teaspoon almond extract
1/4 cup maraschino cherry juice

Beat . . . for 2 minutes.

Fold in . . . 1/2 cup finely chopped nuts

Pour . . . into two well-greased and lightly floured 9-inch round layer pans.

Bake . . . in moderate oven (350° F.) 30 to 35 minutes. Cool and frost with cherry frosting, page 51.