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Show V : " Aunt Jenny says: -r-r-.i . ....... TOfflW."''"!?" ..', J" y .".l.'l'iW! You're missing something if you haven't tried this new e-a-s-y way to make cake Here's where you step right up to the expert class in cake-making! Never mind about those troubles trou-bles you used to have. Just forget about the long creaming, and beating, beat-ing, the piles of dishes to wash, and not knowing what to expect. Here's how to get lighter, more velvety cakes every time you follow fol-low the easy, quick 2-STEP mixing mix-ing directions. 2-Steps, 2 jiffles, less mixing time all in one bowl and an elegant cake. Try it today. One Bowl Yellow Cake Dry Ingredients 2 cups sifted cake (with a tartrate flour powder, use 4J cups sugar teaspoons) , 3 teaspoons baking 1 teaspoon salt powder H cup Spry All-purpose flour can be used, but cake flour gives much better results. Liquid Ingredients 1 cup milk 1H teaspoons vanilla 2 eggs, unbeaten Step 2. Add liquids in stages beat and blend. To flour mixture, add about of milk, then vanilla, and beat until smooth about 100 strokes. Scrape bowl and spoon; mix in well Add both eggs and mix thoroughly. Again scrape bowl and spoon; mix. . . . Add remaining; milk; beat until well blended. Scrape bowl and spoon; mix well. Note smoother, easier-pouring batter. Bake in two 8- or 9-lnch Spry-coated Spry-coated layer pans in moderate oven (350 F.) 30 to 35 minutes, or in 10 x 10 x 2-inch square pan at 350" F., 55 to 60 minutes. Spread Minute Fudge Frosting between layers and on top. Minute Fudge Frosting Combine: 1 ounce of chocolate, finely cut, 1 cup sugar, cup milk, Vi cup Spry, Vi teaspoon salt. Bring slowly to full rolling boil, stirring constantly, and boil 1 minute. min-ute. Beat until it thickens. Add 1 teaspoon vanilla. Spread while warm on cake. f t 'tt- I Step 1. Put dry ingredients togetherno to-getherno creaming needed. Sift flour, sugar, baking powder and salt into mixing bowL, DroD in Spry. |