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MELANIE DE MOFT, Dir.ctor Culin.ry Arti Inilitut.,
Raapberry Cake Deinteri
CONVINIINCE I
I FOOD HCIf I
TO PREPARE: 10 MIN.
TO BAKE: 20 MIN.
v w m was 'o -
1 pkg. white cake mix
4 teaipoon raspberry extract
3 drapi red food coloring
1. Prepare pan according to directions on package, using a
15xl0xl-in. jelly-roll pan.
2. Prepare cake mix according to directions on package.
Blend in the raspberry extract and food coloring. Turn into
prepared pan and spread evenly.
3. Bake at 375 F 20 min., or until cake tester or wooden
pick comes out clean when inserted in center of cake, or
until cake surface springs back when lightly touched.
4. Remove from oven. Cool and remove from pan as directed
on package. Cool completely.
5. Cut cake in half crosswise. Spread Raspberry-Lemon
Chiffon Filling over top of one layer. Cover with the second
layer. If necessary, hold layers in position with wooden
picks. Chill until ready to use. To serve, cut into squares.
Top each serving generously with sweetened whipped cream.
If desired, tint whipped cream a delicate pink. 12 servings
MtaHpberry-isvmon Chit ion Filling
CONVINIINCf FOOD IICIM
TO PREPARE: 12 MIN. TO CHILL: 1 HR.
1 10-os. pkg. froien raspberries, thawed
1 pkg. lemon-flavored chiffon pie filling mix
Vi cup chilled whipping cream
1. Drain thawed raspberries thoroughly (reserve sirup for
use in other food preparation) .
1. Set a bowl and rotary beater in refrigerator to chill.
3. Prepare lemon-chiffon pie filling mix according to direc
tions on package.
4. Using chilled bowl and beater, beat whipping cream until .
of medium consistency (piles softly). Fold into the lemon
chiffon filling. Fold in the drained raspberries. Chill in re
frigerator or over ice and water until mixture begins to gel.
5. When lemon-chiffon filling is of desired consistency, spread
over cake layer as directed in Raspberry Cake Dessert.
Golden Pmnrh
TO PREPARE: 12 MIN.
3 cups freshly prepared tea (cool at
room temperature)
1 'a cups sugar
3 cups water
3 cups unsweetened pineapple Juice
1 Vj cups lime Juice
1 6-ok. can froien orange Juice concentrate
(do not reconstitute)
3 cups ginger ale, chilled
1. Mix sugar and water in a saucepan. Set over low heat
and stir until sugar is dissolved. Increase heat, cover, and
boil 5 min. Remove from heat; set aside to cool.
3. Combine in a large bowl the tea, pineapple juice, lime
juice, and orange juice concentrate. Stir to blend ingredients.
Chill in refrigerator.
3. When ready to serve, pour chilled fruit-juice mixture
into a punch bowl. Pour in the sugar sirup and chilled ginger
ale; stir to blend thoroughly. If desired, a decorative ice
block may be floated in the punch. About 3 qts. punch
To Decorate Punch Bowl Trim stems of daisies, sweetheart
roses, or other small flowers. Fasten flowers around edge
of bowl with pieces of cellulose tape. Fasten two flowers onto
ladle handle and one flower onto each punch-cup handle.
family Wecfcly, Junt 1, 1959
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