A Thrilling but Economical Party Idea

Ice Cream Cake

Sift, measure 1 3/4 cups Presto Cake Flour. Set one side.
Cream 1/4 cup butter or shortening
With 1 cup sugar
And 1/2 teaspoon vanilla
Also 1/4 teaspoon almond extract.
Measure 3/4 cup milk. Add to the creamed mixture alternately with about 1/2 cup of Presto at a time. Stir smooth after each addition.
Fold in 2 egg whites beaten stiff. When smooth, divide batter in 2 layer cake pans, greased, bottoms lined with waxed paper and the paper greased. Bake. Cool. If white edge is desired, rub with finger and roll off the brown crust around edges only. WHen ready to serve, cover one layer with peppermint candy ice cream, or any other desired flavor. Top with second layer. Pour over this layer hot chocolate frosting (recipe below). For individual service, bake in large muffin pans. Bake. Cool. Split.
Bake 375 degrees F. 25-30 minutes. Makes 2 8-inc layers.

Hot Chocolate Frosting

In saucepan, melt 2 tablespoons butter
And 2 squares unsweetened chocolate.
Add 1 cup confectioners’ sugar
And 1/4 teaspoon salt
Also 1 teaspoon vanilla
Add one at a time 3 tablespoons boiling water. Stir smooth after each addition. Pour hot over cake. Let run down over edges-do not spread. Serve immediately.

Remember: No baking powder or salt when you use Presto Cake Flour

ice cream cake