FOOD
Cake Recipes
Continued from Page 90
1 /4 cup shortening, egg and
vanilla in medium bowl. Beat
at medium speed of electric
mixer until light. Add flour
mixture alternately with
milk, beating at low speed
just until blended after each
addition. Pour over fruit.
5. Bake at 350 degrees F. for
35, to 40 minutes or until
toothpick inserted in center
comes out clean. Cool 5
minutes on cooling rack. In-
vert onto serving plate. Serve
warm. 9 servings.
INDULGE YOUR PASSIO
THIS PURIM
MOIST CHOCOLATE CAKE
HELLMANN'S' Mayonnaise is the cook's secret
in this richly moist, quick-to-fix family favorite.
1 package (18)/4 oz.) chocolate
-1g=%1! , .
cake mix
W)).0
7.'l
iwith pudding in the mix)
1 cup HELLMANN'S' Real, Light
or Cholesterol Free Reduced
Calorie Mayonnaise
HEll.MANKS 1 cup water
3 eggs
MAG4Alst/
Grease and flour two 9-inch layer
„ . cake pans. In large bowl with
mixer at low speed, blend all
ingredients 30 seconds. Beat at medium speed
2 minutes. Pour into prepared pans. Bake in 350°F
oven 30 to 35- minutes or until cake springs back
when touched lightly in center. Cool in pans
10 minutes. Remove: cool on wire racks. Fill and
frost as desired.
To prepare cake without pudding in the mix,
add 1/2 cup unsweetened cocoa to cake mix.
For The Best Of Times, Bring Out The Best.
BAGEL DELI & PRODUCE CO.
851.9666
6088 W. MAPLE AT FARMINGTON RD.
EAT SMOKED FISH-LIVE BETTER
SUNDAY 8-3
OPEN MON. THRU SAT. 9-6
F R E E
TUNA
$1 111129 EA.
4-Can Limit
SPECIALS MAY 1-2-3
SABLE
NOSH TAILS
$1.99
L i m i t 2 Lbs .
•
• • • • • • • • 1
• ••• I,
LB
3 DAYS ONLY
FINEST SMOKED FISH & DELI TRAYS
WE SPECIALIZE IN HANDCUT NOVA LOX
-
STRAWBERRY
SHORTCAKE TORTE
Shortcake
2 1/4 cups all-purpose flour
2 T sugar
1 T baking powder
lei t. salt
% cup vegetable
shortening
1 egg, beaten
% cup milk
1. For filling, combine
Filling
sugar, cornstarch and salt in
1 quart strawberries,
small saucepan. Stir in water
hulled
and egg yolks. Cook and stir
Sugar
on medium heat, until mix-
1 cup whipping cream,
ture is thickened and bubbly.
whipped
Reduced heat. Cook and stir
1.
Heat oven to 425 degrees
2 minutes more (mixture will
F.
Grease
two 9-inch round
be very thick). Remove from
heat. Stir in orange juice con- • cake pans.
2. For shortcake, combine
centrate. Cover and cool.
flour, sugar, baking powder
2. Heat oven to 350 degrees
F. Grease and flour two 9-inch • and salt in medium bowl. Cut
in shortening using pastry
round cake pans.
blender
(or 2 knives) until
3. For cake, beat sugar,
flour is blended to form pea-
shortening, eggs and vanilla
size chunks. Make well in
in large bowl at medium
center. Combine egg and
speed of electric mixer until
milk. Pour mixture into well.
light and fluffy. Add flour,
Stir with fork 25 to 30
baking powder and salt. Add
strokes, until just moistened
milk. Beat at low speed until
and dough clings together.
blended, scraping bowl
3. Turn dough onto lightly
constantly.
floured surface. Knead light-
4. Beat at medium speed 2
ly 15 to 18 times. Divide
minutes, scraping bowl occa-
dough in half. Pat each half
sionally. Spread batter in
evenly into bottom of pans us-
prepared pans.
ing floured fingertips.
5. Bake at 350 degrees F for
4. Bake shortcakes at 425
35 to 45 minutes or until
degrees
F. for 14 to 16
toothpick inserted in center
minutes,
or until lightly
comes out clean. Cool 5
browned.
Loosen
edges with
minutes on cooling racks.
spatula.
Remove
from pan.
Remove from pans. Cool com-
Cool right side up on cooling
pletely on racks.
rack.
6. Place one cake layer on
5. For filling, slice straw-
serving plate. Spread with
berries. Sweeten with sugar
half the orange filling. rIbp
with remaining cake layer.
Continued on Page 94
4
HAND CUT NOVA LOX
BUY 1/2 LB. OR MORE
GET 1/4 LB. FREE
BUMBLE BEE
SOLID WHITE MEAT
LADY FINGER
GOLDEN CITRUS CAKE
Filling
1 cup sugar
1 /3 cup cornstarch
1/8 t. salt
1% cups water '
2 beaten egg yolks
1 /3 cup orange juice
concentrate, thawed
Cake
2 cups sugar
% cup vegetable
shortening
3 eggs
1% t. vanilla
2% cups all-purpose flour
2% t. baking powder
t. salt
1% cups milk •
Frosting and Decoration
1 cup whipping cream
2 T sugar
3 dozen lady finger
cookies
2 feet of ribbon
Orange peel strips
(optional)
Spread remaining orange fill-
ing on top.
7. For frosting, whip cream
in chilled mixing bowl until
stiff peaks form, gradually ad-
ding sugar. Frost side of cake
with whipped cream.
8. Cut lady finger cookies so
they are the height of the
cake. Press lightly against
whipped cream. Tie ribbon
around center of cake, and
form bow. Sprinkle orange
peel strips around edge of fill-
ing, if desired. Serve im-
mediately or refrigerate until
serving time. Refrigerate left-
overs. 12 servings.