This recipe was clipped from a newspaper dated 1960. Recipe is typed below along with a scanned copy.

Recipes for Your Scrapbook.
BY MRS. HARVEY F. ROSTISER.

If you are serving an Italian meal or just want a pretty dessert, try this recipe given to me by Mrs. Arthur H. Swedeen, 103 S. Ellsworth Pl. Buy the cake or use a mix or your favorite recipe.

Spumoni Cake.

1 large chocolate chiffon or chocolate angel food cake
Cut crosswise into 4 even layers
Use one cup of whipping cream for filling between each layer
In one layer whip one cup of cream, color yellow and flavor with rum or 1/2 teaspoon rum flavoring.

Second layer; whip one cup of cream, color pink and add 3 crushed peppermint sticks, about 1/3 cup. Third layer; one cup cream, color green and add 1/3 cup chopped pistachio nuts.

It can be frozen and served frozen or unfrozen. Also it can be topped with another cup of heavy cream, whipped and flavored with one-fourth cup sugar, mixed with two tablespoons cocoa and one scant teaspoon cinnamon. Serves 12.