| The station manager has this on his birthday. He got a few kids hooked on it over the years. Here's your chance to be a kid, too. |
| Start with Hot Milk Sponge Cake |
2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
2 cups of sugar
1/4 teaspoon of salt
2 tablespoons of butter or margarine
1 cup of hot milk
4 eggs
2 teaspoons of baking powder
1 teaspoon of baking soda
2 cups of sugar
1/4 teaspoon of salt
2 tablespoons of butter or margarine
1 cup of hot milk
4 eggs
Heat the milk and butter and keep hot. Beat the eggs well, and add the sugar
and beat together. Sift the flour, salt and baking powder, and mix them into
the egg mixture. Then quickly stir the hot milk-butter mixture into the flour
mixture until blended into batter. Pour the batter into two greased and
floured 9-inch cake pans with waxed paper sheets in the bottom. Bake at 360
degrees for 30 minutes. Carefully remove the layers from the cake pans and
set aside to cool. Split the layers to form four layers; then prepare icing.
and beat together. Sift the flour, salt and baking powder, and mix them into
the egg mixture. Then quickly stir the hot milk-butter mixture into the flour
mixture until blended into batter. Pour the batter into two greased and
floured 9-inch cake pans with waxed paper sheets in the bottom. Bake at 360
degrees for 30 minutes. Carefully remove the layers from the cake pans and
set aside to cool. Split the layers to form four layers; then prepare icing.
| Add a Whipped Chocolate Cream Topping |
2 teaspoons of Vanilla
2 pints of heavy whipping cream
1 small can of Hershey's chocolate syrup
Sugar to taste
2 pints of heavy whipping cream
1 small can of Hershey's chocolate syrup
Sugar to taste
Ingredients must be cold for the topping to turn out well. Whip together the
cream, chocolate syrup, and some sugar to taste. Frost between the layers
plus the top and sides.
Refrigerate overnight or at least several hours before serving. Also refrigerate
the extra whipped topping for the table later (or try this).
cream, chocolate syrup, and some sugar to taste. Frost between the layers
plus the top and sides.
Refrigerate overnight or at least several hours before serving. Also refrigerate
the extra whipped topping for the table later (or try this).
| Grandma Rose presents ... German Icebox Cake at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Cakes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
