peppermint stick cake

Betty Crocker’s
Peppermint Stick Cake

For success-do these first:

1. Have ingredients at room temperature (70-75 degrees) In hot weather use milk and eggs directly from refrigerator.
2. Preheat oven to 350 degrees F. (moderate)
3. Rub 2 round layer pans, 8×1 1/2 inch generously with snowdrift and dust with flour.
4. Measure level for accuracy with standard measuring cups and spoons.
5. Sift Gold Medal “Kitchen-tested” Enriched Flour, then spoon lightly into cup and level off. Do not pack.

Sift together in bowl:

1 5/8 cups (1 1/2 cups plus 2 tablespoons) sifted Gold Medal Flour
1 1/2 cups sugar
*1 1/4 teaspoon soda
*1 teaspoon salt
1/2 cup cocoa


1/2 cup Snowdrift
1 cup milk
1 teaspoon peppermint extract (not oil of peppermint)

Beat vigorously with spoon for 2 minutes by clock (about 150 strokes per minute). You may rest a moment when beating by hand; just count actual beating time or strokes. Or mix with an electric mixer on medium speed (middle of dial) for 2 minutes. Scrape sides and bottom of bowl constantly.


1/3 to 1/2 cup unbeaten eggs (2 medium)

Continue beating 2 minutes more, scraping bowl constantly. Pour batter into prepared pans. Bake 30-35 minutes in moderate oven (350 degrees F.), or until top springs back when lightly touched. Cool, frost with-

Candy Mountain icing:

Stir until well blended in a small saucepan 1/2 cup sugar, 2 tablespoons water and 1/4 cup white corn syrup. Boil rapidly to 242 degrees (mixture spins a – to 8-inch thread or a few drops form a firm ball when dropped into cold water). When mixture begins to boil, start beating 1/4 cup egg whites (2). Beat until stiff enough to hold a peak.
Pour hot syrup slowly in a thin steady stream into beaten egg whites, beating constantly with electric or rotary beater until mixture stands in very stiff peaks. Blend in 1/3 cup crushed peppermint-stick candy or 1/2 teaspoon peppermint extract.

*If you use Gold Medal Self-Rising Flour, omit salt, reduce sofa to 1/4 teaspoon; and add 1/2 teaspoon red food coloring.

Fried Shrimp-Golden Gate Style

Browned to a turn in light, digestible Snowdrift

2 (5-oz.) cans shrimp or 1 (12-oz) package frozen or 1 lb. fresh shrimp
1/2 cup sifted flour
1/2 to 1 teaspoon salt
1 teaspoon baking powder
1 egg, slightly beaten
1/2 cup water
1/2 teaspoon Worcestershire sauce
Dash paprika
1/8 teaspoon mustard
1/8 teaspoon cayenne pepper
Snowdrift for frying

Clean shrimp. Sift flour, salt and baking powder. Combine egg and water; stir into flour until smooth. Add seasonings. Melt Snowdrift to a depth of 2 inches in a saucepan. Heat to 375 degrees (or until 1-inch cube day old bread browns in 40 seconds). Dip shrimp in batter, lift out with fork (to drain off excess batter). Fry about 3 minutes, until golden brown. Drain on absorbent paper. Serve with Tartar Sauce. 6-8 servings.