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.