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.