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A PRIZE-WINNING RECIPE
FROM A FAMILY WEEKLY READER
Mrs. Eunice Surles, Lake Charles, La.
LOUISIANA CREAM FUDGE
This recipe comes from Mrs. Surles, winner of the $25,000
grand prize for her cake recipe in a recent national
Bake-Off.
to prepare: 30 min. to cook: 1 hr.
3 cup sugar
1 cup light corn sirup
2 cups cream
V cup butter
Vi cup flour
2 cups pecans, chopped
1. Butter a 13x9-in. pan; set aside.
2. Blend together thoroughly in a 3-qt saucepan the
sugar, corn sirup, and cream. Bring mixture to boiling
over medium heat, stirring until sugar is dissolved. Put
candy thermometer in place. Cook until mixture reaches
234F (soft ball stage forms a soft ball in very cold water
. and flattens when taken from water; remove from heat
while testing) .
3. Remove from heat Set aside to cool about 5 min. Blend
in butter and beat until mixture begins to thicken, about
5 min. Blend in flour. Beat fudge until it is creamy and
thick, about 15 min. Stir in chopped pecans. Turn fudge
into pan.
4. When firm, cut into squares. About 2 lbs. fudge
."S. if.--.4, -Tk
Creole favorite.
Family Weekly, February 21 .1960 9
'p '
ft isn't eas buf H-k efegant
Ws GERMAN'5SWEET CHOCOLATE CAKE
H- takes all
"Collector's Item"
1 package Baker's German's
Sweet Chocolate
12 cup boiling water
1 cup butter, margarine, or
other shortening
2 cups sugar
4 egg yolks, unbeaten
1 teaspoon vanilla
iy2 cups sifted Swans Down
Cake Flour
1 teaspoon baking soda
Vi teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Melt chocolate in V4 cup of boil
ing water. Cool. Cream butter and
sugar until light and fluffy. Add
egg yolks, one at a time, beating
after each. Add vanilla and choco
late; mix until blended. Sift flour
with soda and salt. Add sifted dry
3 to make ft
BRKER5
Coconut
Recipe for "GERMAN'S" SWEET CHOCOLATE CAKE
ingredients alternately with butter
milk to chocolate mixture, beating
after each addition until batter is
smooth. Fold in stiffly beaten egg
whites. Pour batter into three 8- or
9-inch layer pans, lined on bottoms
with paper.
Bake in moderate oven (350F.)
for 30 to 40 minutes. Cool. Frost
top and between the layers with
Coconut-Pecan Frosting.
Coconut-Pecan Filling
and Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
Vi pound butter or margarine
1 teaspoon vanilla
l3 cups (about) Baker's Angel
Flake Coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks,
butter or margarine, and vanilla in
a saucepan. Cook over medium
heat, stirring constantly until mix
ture thickens, about 12 minutes.
Remove from heat. Add coconut
and pecans. Beat until cool and of
spreading consistency. Makes
enough frosting to cover tops of
three 8- or 9-inch layers, about
two and one-half cups.
Recipes Tested and Approved
by General Foods Kitchens
German's is the General Foods Corp.
trade-mark for sweet chocolate. Swans
Down and Baker's Angel Flake are also
trade-marks of General Foods Corp.
GfMtRU HMOS