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Show . p: 1 Food TaJfc 1 ; ?ct5 S? Chatter. N .--,.. - i by Fern Thomas is Hi Neighbor! Even the busiest career gal or housewife needn't forego serving delicious desserts. The most elegant ele-gant of meal climaxers is often no further away than the hurry-up hurry-up foods on a pantry shelf; what seems like an intricate dish is often easy to prepare, and inexpensive inex-pensive was well. The next time you're tempted to skip dessert because be-cause it's too much trouble, make this delicious Toffee Cream dessert. des-sert. You can buy the necessary cake layers at your favorite baked goods counters, and once you've gone that far the work is more than half done. Now here are the directions to make a triumph of what started as simply unfrosted cake. See how easy it is even the nuts come pre-measured for you in cup-size cans. TOFFEE CREAM ROYALE 3 9 -in. cake layers 3 3i cups milk, chilled 2 cups heavy cream 2 tablespoons instant coffee 3 packages Royal Instant Butterscotch But-terscotch pudding 3 cups (3 cans) vacuum-packed Royal English walnuts, chopped Combine milk, cream and coffee cof-fee in a deep one-quart mixing bowl. Add pudding and beat with a rotary egg beater or an electric mixer until smooth (about one minute). Divide mixture in half. To one half of the pudding mixture, mix-ture, add 2Vi cups chopped walnuts. wal-nuts. Cut three 9-inch cake layers in half, horizontally. Fill the layers lay-ers with the pudding-nut mixture. Use the other half of the pudding mixture on top of the cake. Sprinkle the remaining Vz cup of walnuts over frosting. Chill until firm . . . about IVz hours. Store cake in refrigerator. Makes 9 cups (enough to fill and frost a six layer cake, using 9-inch layers.) |