Ice cream-lined cake recipe (1949)

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Like ice cream ‘n’ cake at your house? Here’s a delightful new way to serve it!

Believe it or not, you can make this ingenious, taste-tempting dessert in a cool, quick hurry with the faster Pillsbury’s Best flour for modern baking.

Ann Pillsbury’s Cream-lined cake recipe

Bake at 350 F for 35 to 40 minutes.

All ingredients must be at room temperature.

Sift together

1-3/4 cups flour
3 teaspoons double-acting baking powder
1 teaspoon salt
1 cup sugar


1/2 cup vegetable shortening
1/2 cup milk

Beat for 2 minutes until batter is well-blended and glossy. (With electric mixer, use medium speed for the same period of time.)


1/2 cup milk
1 teaspoon vanilla
3 egg whites, unbeaten

Beat for 2 minutes.

Pour into lightly-greased, floured, 9-inch ring mold.

Bake in moderate oven (350 degrees) for 35 to 40 minutes.

* If desired, this cake may be baked in two 8-inch layers at 350 degrees for 30 minutes.

Creamy butter frosting

Cream 2 tablespoons butter with 1/8 teaspoon salt. Add alternately to creamed mixture 2-1/2 cups sifted confectioners’ sugar, 1 egg white and 4 to 5 teaspoons cream. Blend well after each addition. Add 1 teaspoon vanilla and 2 drops green food coloring. Beat until light and creamy. Frost cooled cake. Fill ring with scoops of a variety of ice creams or ice cream molds.



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