The recipe for Philly Frosting would work nicely on the top of this cake. It seems like it could be dry or not have a lot of flavoring because it is literally dates & nuts together. Often you see cinnamon or other spices in a date cake. This is going to be a white cake … Continue reading
Devils food is usually a moist and delicious chocolate cake. This recipe follows the “new” method espoused in the 1950s for sifting dry, then adding wet ingredients. I have several other devils food cake recipes posted on the site. You can find them by searching, or just browse the “cake” category, although that would probably … Continue reading
From another site on the internet, I saw a comment that in the 1960s, the easiest food was the best food. A cake that frosts itself must have seemed like a dream to homemakers who baked a cake every week (or in some cases every day). Not to say that making frosting is difficult, but … Continue reading
These old typed recipe cards were not typed in purple ink. Over the years, the black ink has been damaged by the acids in the paper it was typed onto, and faded to this interesting eggplant purple color. You can tell it was typed on a manual typewriter (as if anything else existed for the … Continue reading
A lovely and simple recipe for a golden layer cake. Notice that all of the ingredients are white, except the eggs. The use of shortening in place of butter helps to preserve the lovely, pale color of the cake. If you used egg whites only, you could produce a lovely white cake. Where there is … Continue reading
Gram's Recipe Box 