What’s Cookin’?

Easy Cake
Lucille B. Burns
Into mixing bowl, sift the following:
2 cups sugar
2 cups flour
1/2 tsp. salt
In a saucepan, bring to a boil:
1/2 cup cooking oil
3 Tbsp. cocoa
1 cup water
1 stick butter
Pour boiling liquid into dry ingredients and mix.
While mixing add:
2 eggs
1 tsp. soda
1/2 cup buttermilk
1 tsp. vanilla
Use cookie sheet with sides to bake.
Pour into a greased and floured cookie sheet.
Bake at 350º for about 20 minutes.
Ice while hot:
1 stick butter
2 Tbsp. cocoa
1/3 cup milk
Heat on top of stove until butter is melted, remove from heat, add:
1 box Confectioner’s sugar
1 tsp. vanilla
1 cup chopped nuts

Japanese Tea Cake
Nellie Dean
1/2 cup shortening
1 cup brown sugar, packed
3 Tbsp. molasses
2 cup flour
1/2 tsp. cloves
1/4 tsp. salt
2 eggs, separated – save whites for frosting
1 tsp. cinnamon
1 tsp. soda
1 cup boiling water
Mix all ingredients together and add boiling water.
Bake in a greased 13 x 9 x 2 pan, at 350º for 30 to 35 minutes.
Frost with sea foam frosting.
Seafoam Frosting
1 1/2 cups brown sugar
1/2 cup water
1/4 teaspoon cream of tartar
4 large egg whites
1/2 teaspoon vanilla extract
In a heavy saucepan, combine brown sugar, water and cream of tartar, and bring to a boil.
Boil to 242° F – thread stage on candy thermometer.
Beat egg whites until stiff peaks form.
Slowly pour the syrup mixture into the egg whites, beating constantly.
Beat in the vanilla.
Frost cooled cake.