Last week I posted the recipe for the fantastic Silver White Cake. Here are some variations
Filbert Nut Cake: Add 1 cup ground filberts or hazelnuts to ingredients in mixer bowl. Bake cake in layers. Fill layers and frost cake with Maple Frosting: In large mixer bowl, combine 2/3 cup soft butter, 2 egg whites, 2 tablespoons maple syrup and 4 cups (1 pound) confectioners’ sugar. Beat until frosting is smooth and of spreading consistency.
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| photo of the (B&W) photos in the old cookbook of the Pink Checkerboard Cake |
Pink Checkerboard Cake: After greasing and flouring layer pans, make circle dividers for center pf pans by folding two 13×6-inch pieces of aluminum foil lengthwise twice, forming 2 strips, each 13×1 1/2 inches. Shape strips into 4-inch circles; fasten with paper clips. Place foil divider in center of each pan.
Divide Batter in half. To one half, stir in 1/4 teaspoon red food color. Fill center of one pan with pink batter and outer circle with the white patter. Fill center of other pan with white batter and outer circle with pink. (Be sure batter in both circles is at the same level.) Remove dividers. Bake. Fill and frost cake with your choice of white frosting; if desired, decorate cake with maraschino cherries.
Find more recipes in my Scrumptious Saturday and Scrumptious Sunday posts.
