Categories: Cakes, Ceideburg 2 
      Yield: 2 servings 
  
      3 c  Sifted Swan's Down Cake 
           -Flour 
      3 ts Calumet Baking Powder 
    1/2 ts Salt 
    2/3 c  Butter or other shortening 
      2 c  Sugar 
      1 c  Milk 
  1 1/2 ts Vanilla 
      6    Egg whites, stiffly beaten 
           Chocolate Cream Filling 
           Hungarian Chocolate Frosting 
 
--------------------------CHOCOLATE CREAM FILLING-------------------------- 
      3    Squares Baker's Unsweetened 
           -Chocolate 
      2 c  Milk 
    3/4 c  Sugar 
      4 tb Swans Down Cake Flour 
    1/2 ts Salt 
      2    Egg yolks, slightly beaten 
      1 tb Butter 
      1 ts Vanilla 
 
------------------------HUNGARIAN CHOCOLATE FROSTING------------------------ 
      3    Squares Baker's Unsweetened 
           -Chocolate 
  1 1/2 c  Sifted confectioners' sugar 
  2 1/2 tb Hot water 
      3    Egg yolks 
      4 tb Butter 
  
  Not being quite as temporarily enhanced as some of the other members 
  of the echo, I remember Kate Smith as an older buxom gal who could 
  really belt out a tune and was fond of wearing her trademark 
  low-hemmed, dark, long-sleeved, V-necked dresses.  I was unaware that 
  in her younger days she had another persona.  She was a radio 
  personality with a cooking show. I know 'cause last weekend I picked 
  up a copy of her 1940 cookbook, "Kate Smith's Favorite Recipes, 
  Anniversary Edition". 
   
  The cover is worth framing.  It shows a very young Kate Smith in her 
  signature dress wearing a French maid type apron, bent forward a bit 
  at the waist and holding a wooden spoon up in her right hand.  She 
  looks mostly like a clean shaven Dom Deluise in drag getting ready to 
  whack some unruly kid's knuckles.  The sponsors of her show were 
  Calumet Baking Powder and Swan's Down Cake Flour, both of which I 
  believe are still going concerns. I think we should adopt Kate as the 
  patron saint of the echo and distribute a .gif of the cover of this 
  book with the "Cast" .gifs. 
   
  Here's a number from the book that utilizes both of her sponsor's 
  products. 
   
  Sift flour once, measure, add baking powder and salt and sift together 
  three times.  Cream butter thoroughly, add sugar gradually, and cream 
  together until light and fluffy.  Add flour, alternately with milk, a 
  small amount at a time, beating after each addition until smooth. 
  Add flavoring. Fold in egg whites quickly and thoroughly.  Bake in 
  three greased 9-inch layer pans in moderate oven (375F) for 20 to 25 
  minutes. Spread Chocolate Cream Filling between layers and Hungarian 
  Chocolate Frosting on top and sides of cake.  When frosting is set, 
  write the numbers from one to twelve around top of cake with white 
  frosting to represent the face of a clock. Place hands of clock at 
  twelve o'clock. 
   
  CHOCOLATE CREAM FILLING: 
   
  Add chocolate to milk and heat in double boiler.  When chocolate is 
  melted, beat with rotary egg beater until blended.  Combine sugar, 
  flour, and salt; add gradually to chocolate mixture and cook until 
  thickened, stirring occasionally.  Pour small amount of mixture over 
  egg yolks, stirring vigorously; return to double boiler and cook for 
  2 minutes longer, stirring constantly.  Add butter and vanilla, and 
  cool. 
   
  Makes 2 1/2 cups filling, or enough filling to spread between three 
  9- inch layers.  Use this filling in small cup cakes.  Use 1/2 recipe 
  for filling 2 1/2 to 3 dozen small cup cakes. 
   
  HUNGARIAN CHOCOLATE FROSTING: 
   
  Melt chocolate in double boiler.  Remove from boiling water, add 
  sugar and water, and blend.  Add egg yolks, one at a time, beating 
  will after each. Add butter, a tablespoon at a time, beating 
  thoroughly after each amount. 
   
  Makes enough frosting to cover the top of one 9-inch layer and sides 
  of three 9-inch layers, or to cover the tops and sides of two 9-inch 
  layers. Eat lots of this and you too can look like Kate Smith! 
  Probably won't be able to sing as well though... 
   
  Posted by Stephen Ceideberg; September 8 1992.