Over a Cup of Coffee: An April Fool’s surprise
March 27, 2015
April Fool's Day is coming up. So is Easter. This week's column has a surprise that you can serve your family for April Fool's Day, and it has another chocolate cake for Easter. Both recipes are from "1000 Recipe Cook Book" (1951), a cookbook that an elderly friend gave me about 35 years ago.
It is interesting that both the cake recipe featured last week and this one call for sifting flour and some other ingredients. I remember that my mother sifted flour, sometimes onto a piece of wax paper. Today we don't hear about sifting. If you don't have a way to sift flour, I think you can still make a good cake without it.
April Fool's Surprise
Bake some cupcakes, whatever kind you like. When they are cool, cut off the tops and hollow out the insides of the cupcakes. (Enjoy the cake later.) Save the cupcake tops. Fill the hollow space with whipped cream, whipped topping, or pudding. Replace the top on each cupcake and then frost the top with your favorite frosting.
2 cups sifted cake flour
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2 eggs, unbeaten
1 teaspoon soda
3 squares unsweetened chocolate, melted
¾ teaspoon salt
1 cup plus 2 tablespoons milk
1 teaspoon vanilla
1 1/3 cups granulated sugar or 1 ½ cups firmly packed brown sugar
½ cup shortening
Sift flour once, measure, add soda and salt, and sift together three times. Cream shortening and add sugar gradually. Cream together until light and fluffy. Add eggs, one at a time, beating well after each. Add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Turn into two nine-inch layer pans, which have been lined on the bottoms with paper, then greased. Bake at 350 degrees for 30 minutes or until done. Frost with your favorite icing.
Following Easter we'll all have leftover meat, probably ham, and boiled eggs. We enjoy grinding up some of the meat, eggs, and pickles to make a mixture. Then we add Miracle Whip to hold it all together. It makes a great sandwich spread!
If you have a recipe that you would like to share with readers, call me at 970-824-8809 or write to me at PO Box 415, Craig 81626.