about 55 minutes for a 10-inch cake or rectangular cake, or about 35 minutes
for two 8-inch squares.

Frost with Pink Peppermint Frosting. (Use twice the recipe for Butter
Frosting on page 19, substituting Peppermint Extract for vanilla and adding
2 or 3 drops of red food colouring.) Sprinkle shavings of semi-sweet chocolate
over the top.

Gaked ptlashka

Early in day make Rosin Hoop WuitE Cake MIx according to package
directions.

Before serving first course of dinner make meringue by beating 4 egg whites
until frothy. (Egg whites must be completely free of yolk and utensi's free
of grease.) Start adding 1% cup fine granulated sugar very gradually, about
14 teaspoon at a time, while continuing to beat. After 14 of the sugar has been
added in this manner, it may be added more quickly. Beat until stiff, shiny
peaks are formed. (If electric mixer is used, beat at medium speed.) Keep
cool until used. Cut a piece of cake 1 inch longer and wider than a brick
of ice cream. Place on wooden board. Preheat oven to 450°F.

At serving time place I brick ice cream on centre of cake. Spread with
meringue, sealing carefully to sides of cake and making sure all ice cream is
well covered. Bake in very hot oven, (450°F.) until light brown, about 5
minutes. Transfer to serving platter and serve immediately.

Prepare 1 package Rosin Hoop Wurrre Cake MIx according to directions
on package substituting 2 egg yolks for one whole egg and 14 cup maraschino
cherry juice for 14 cup of water. Stir in 44 cup finely chopped maraschino

cherries and 14 cup cocoanut just before turning into pans. Bake at 375°F.
for 30 minutes using two 8-inch layer pans, prepared as suggested on package.

Frost with Seven Minute Frosting (page 21) to which 14 cup chopped
cherries has been added. Sprinkle top with 14 cup cocoanut.

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