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.
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.