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'or a festive year-round birthday party cake, versatile Sour-Cream
Chocolate Cake may be frosted and decorated to harmonize with your party theme.
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
Cititrolts That Click!
Here's a priitd coo V book of deep flavored stews and other
tempting one dilh meals plus surprise desserts ond tip) for
trilng casseroles. Get your copy of
TIIK CASSEKOUi
i'OOKitOOK
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Enclosed find Si for which please Mnd me postpaid
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Address
City
Zona
Mill or Wfite lef'bly
. . . a George Washington
birthday luncheon
Sour-Cream Chocolate Cake
3 sq. (3 oz.) unsweetened chocolate
'i cup double-strength coffee
2 cups sifted cake flour
1 teaspoon baking soda
't teaspoon salt
I'i cups sugar
2'i teaspoons vanilla extract
' 1 cup thick sour cream
2 eggs, well beaten
1. Grease bottoms only of two 8-in. layer-cake
pans; line with waxed paper and grease'paper;
set aside.
2. Combine chocolate and coffee in double-boiler
top and heat over simmering water until choco
late is melted. Blend thoroughly; set aside to
cool.
3. Sift flour, baking soda, and salt together;
set aside.
4. Beat sugar, extract, and sour cream together
in a bowl. Add the eggs in thirds and then the
chocolate mixture, beating thoroughly '' after
each addition.
5. Add dry ingredients in fourths towwr-cream
mixture, beating only until smooth after each
addition; turn into pans.
6. Bake at 350F 35 min., or until a cake tester
inserted in center of cake comes out clean. Cool
10 min. on cooling rack. Remove cake from pans
and peel off waxed paper; cool completely on
rack.
7. Frost sides and top of cake with your favor
ite Seven-Minute Chocolate Frosting. Drop
spoonfuls of melted unsweetened chocolate onto
top of frosted cake. Using back of spoon, swirl
pools of chocolate. Decorate cake with whole,
stemmed red cherries. Garnish serving plate
with candles and flowers to match your color
scheme. One 8-in. layer cake
. . . a Southern party buffet
Chicken Pie with Sweet Potato Crust
3 cups cooked chicken pieces
1 cup diced cooked carrots
6 cooked small white onions
1 tablespoon chopped parsley
1 cup undiluted evaporated milk
1 cup chicken broth
2 tablespoons flour
1 teaspoon aalt
', teaspoon black pepper
Sweet Potato Crust (see recipe)
1. Put chicken in a shallow IVi-qt. baking dish;
top with the next three ingredients.
2. In a saucepan, gradually add evaporated milk
and broth to a mixture of the flour, salt, and
pepper, stirring constantly. Bring to boiling
and boil 1 to 2 min. Pour over chicken mixture.
3. Top with Sweet Potato Crust; flute edges.
4. Bake at 350 F about 40 min., or until crust
is lightly browned. About 6 servings
Sweet Potato Crust
Blend 1 cup flour, 1 teaspoon baking powder,
and y2 teaspoon salt together. Mix in 1 cup cool
mashed sweet potato, '& cup melted butter, and
1 well-bcaten egg. Chill thoroughly. On a lightly
floured surface, roll out dough ',4 in. thick and
a little larger than baking dish.
(Continued on page 10)
Family Wfrkly. February f;. 1X3