1984 Greenwood Jaycees Recipe Book

Cookbook page 28

Carrot Cake, Miracle Whip Cake, Tomato Soup Cake

CARROT CAKE          (Continued)

Sift and mix dry ingredients. Add oil and stir v. ¿11. Add eggs,
time, and mix after each. Add carrots and nuts and blend. Ba
greased and floured 9-inch cake pans about 25 minutes at 350
While cake is cooling, cream soft butter and cream cheese. A
and vanilla. Spread icing on cooled cake.

MIRACLE WHIP CAKE                                          Karar
1 c. brown sugar
1 c. Miracle Whip
2 c. flour
2 tsp. soda
4 Tbsp, cocoa
1 c. water
2 tsp. vanilla
1/2 tsp. salt

Icing:
1/2 stick oleo, softened
3/4 box powdered sugar
1/2 tsp. vanilla
1 dash milk
4 Tbsp, cocoa, for chocc

Combine all ingredients. Bake at 375 degrees for 30 minutes,
cake is cooling, cream sugar and cream cheese together. Add
sugar, milk and vanilla. If chocolate icing is desired, add cocc
thoroughly. Ice cake when cool

TOMATO SOUP CAKE                                              Be

2 1/4 c. sifted cake flour
11/3 c. sugar
4 tsp. baking powder
1 tsp. soda
11/2 tsp. ground allspice
1 tsp. ground cloves
1/2 c. shortening
1 can condensed tomato s
2 eggs
1/4 c. water
1 pkg. fluffy white frostii
mix

Heat oven to 350 degrees. Grease and flour two 8-9-inch rou:
pans. Sift together flour, sugar, baking powder, soda, allspice
and cloves into large bowl. Add shortening and soup. Beat at
speed with mixer, scraping sides of bowl often. Add eggs and
beat 2 minutes longer, scraping bowl frequently. Pour into pr
pans. Bake 25-30 minutes or until top springs back when light
with finger. Let stand in pans for 10 minutes. Remove from [
cool on cake racks. Prepare frosting according to package dii
Put layers together with some frosting. Frost sides and top o:


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