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.