Triple play: Double-peppermint cake, Java angel cake & nutmeg cake recipes (1964)

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Double-peppermint cake recipe

Looks like a birthday party! For more flavor coordination, serve this cake with chocolate ice cream.


1 package white cake mix
1/2 teaspoon peppermint extract
8 drops red food coloring
1 recipe Seven-Minute Frosting (recipe below)
2 to 4 tablespoons finely-crushed peppermint-stick candy

Recipe directions:

Prepare cake mix according to package directions, adding peppermint extract along with the milk.

Pour the batter into 2 paper-lined 9 x 1-1/2-inch round pans. Dot 4 drops red food coloring on each layer; with spatula, streak coloring through batter. Bake cake as directed on package; cool.

Prepare Seven-Minute Frosting; swirl on cake; fill swirls with the crushed peppermint candy.

Seven-Minute Frosting: Place 2 unbeaten egg whites, 1-1/2 cups sugar, 2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar, and dash salt in top of double boiler (not over heat); beat one minute with electric or rotary beater to blend.

Place over boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don’t overcook).

Remove from boiling water. Pour into mixing bowl, if you wish. Add 1 teaspoon vanilla; beat till of spreading consistency, about 2 minutes.

Java angel cake

Instant coffee takes the bow here. A quick fix-up.


1 package angel-cake mix
1 tablespoon instant coffee
1 teaspoon vanilla
1 recipe mocha topping (below)

Recipe directions:

Prepare batter from cake mix according to package directions, but dissolving instant coffee in the water. Add the vanilla. Bake cake as directed on package. Cool thoroughly. Spread with Mocha topping (recipe below).

Mocha topping: Combine 1-1/2 cups whipping cream, 3 tablespoons sugar, 2 tablespoons cocoa (dry), 2 to 3 teaspoons instant coffee, and 3/4 teaspoon vanilla. Whip till fluffy. Spread on cake; chill till serving time.

Nutmeg feather cake

You’ll treasure this recipe — it takes a blue ribbon for texture and flavor. In fact, we think this cake is so good that you can serve it without a frosting.


1/4 cup butter or margarine
1/4 cup shortening
1 1/2 cups sugar
1/2 teaspoon vanilla
3 beaten eggs
2 cups sifted all-purpose flour
2 teaspoons nutmeg
1 teaspoon soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
Confectioners’ sugar

MORE  7 classic Hershey's chocolate cake recipes from the '70s

Recipe directions:

Cream butter and shortening; gradually add sugar, creaming till light. Add vanilla. Add eggs; beat till light and fluffy. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition.

Pour into a greased 13 x 9 x 2-inch pan. Bake in moderate oven (350F) 35 to 40 minutes or till done. Sift confectioners’ sugar over cake, or frost.

For a fancy sugar design, place a lacy doily over cake. Sift confectioners’ sugar over doily; press it through with back of spoon. Carefully lift off doily.

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