MOM’S WHITE OR YELLOW SOUR CREAM CAKE
Preheat the oven to 375 F. Sift together 2 c. flour, 1 1/2 c. sugar, 2 t. baking powder, 1/4 t. soda, and 1/4 t. salt. Add alternately with 1/2 c. + 1 t. cold water to 1 c. sour cream. Fold in 3 stiffly beaten egg whites. Scrape into a greased 9x13 cake pan and bake for 35 minutes. Frost with chocolate frosting or lemon filling and 7-minute frosting. Variation: Substitute 2 eggs for egg whites for yellow sour cream cake, and frost with chocolate frosting.
MOM’S DEVIL’S FOOD SOUR CREAM CAKE
Preheat the oven to 350 F. Beat together 1 c. thick sour cream and 2 eggs. Add 2 c. sugar and 2 t. vanilla. Add 1/2 c. cocoa dissolved in 1 1/4 c hot water. Sift in 2 1/2 c. flour, 2 t. soda, and 1 t. salt. Scrape into a 9x13 cake pan and bake for 30-35 minutes. Frost with chocolate frosting.
CREAMY CHOCOLATE FUDGE FROSTING (The Good Housekeeping Cook Book 7th Edition 1944)
Combine 1 1/2 c. granulated sugar, 3/4 c. cold water, 1 T .white corn syrup, and 1/8 t. salt in a sm. saucepan or skillet. Bring to a boil quickly, while stirring gently. Then boil without stirring to 232 F. or until a little of the mixture forms a very soft ball in cold water. Remove and cool to 110 . Meanwhile, melt 4 sq. (4 oz.) unsweetened chocolate in a med. size saucepan over boiling water, stir in 4 T. butter, margarine, vegetable shortening, or salad oil and 1 t. vanilla, and remove. When the syrup has cooled, add it to the chocolate mixture, stirring constantly. Continue to stir until smooth, thickened, and of a consistency to spread. If necessary, place over hot water to keep it soft while spreading. Frosts an 8x8x2” cake. 1/2 c. of chopped coconut may be added.
LEMON FILLING (Good Housekeeping Cook Book 7th Edition 1944)
Combine 3/4 c. sugar, 4 T. all-purpose flour OR 2 1/2 T. cornstarch, and pinch of salt in the top of a double boiler. Slowly stir in 2/3 c. water and 1/3 c. lemon juice, mixing thoroughly. Cook over boiling water, about 10 min., stirring constantly. Remove top of double boiler and pour slowly, while beating with a spoon, over 1 egg that has been slightly beaten with 1/4 c. sugar. Return to the double boiler and cook for 2 min. longer. Remove and add 1 t. grated lemon rind and 3 T. butter, margarine, vegetable shortening, or salad oil. Cool. Makes about 1 1/3 c. filling - enough for 2-8 or 9” cake layers or 9x13 cake, or as filling for cream puffs. If desired, a little whipped cream may be added to the cooled mixture just before using.
SEVEN MINUTE ICING
Combine 1 c. sugar, 2 egg whites, 4 T. cold water, 1/4 t. cream of tartar, and dash of salt in the top of a double boiler. Beat over boiling water for 7 minutes, or until stiff (will hold a peak). Remove from heat, add 1 tsp vanilla, and stir until frosting will hold its shape and is cool enough to spread.
MIRACLE ICING
Combine 1 c. sugar, 1 unbeaten egg white, and 1/4 t. cream of tartar in the small bowl of an electric mixer (or use a hand mixer). Turn on low and add 1/2 c. boiling water. Turn the mixer to high and beat until the icing stands in stiff peaks. Add 1 t. vanilla and beat 30 seconds longer. The beating takes about 7 min. or so.
