AuthorRetroRuth
From Betty Crocker Holidays on Parade, 1965
[cooked-sharing]
Heat oven to 350 degrees.
Grease and flour 9 x 5 x 3 loaf pan. Mix dry ingredients in large mixer bowl; blend in shortening, flavoring, milk, egg yolks, and chocolate. Beat 3 mins on medium speed or 450 vigorous strokes. Pour batter into pan.
Bake 65 to 70 mins or until a toothpick inserted in the center comes out clean. Cool 10 mins in the pan, then turn out on a rack and cool completely.
Prepare batter for chocolate loaf cake except pour batter into 24 paper-lined muffin cups ½ full. Bake at 400 degrees for 18 to 20 mins.
Cut a small slice of cupcake from top to level. Invert cupcake on fork and frost to resemble a pumpkin. Use a wooden pick to score sides and a small piece of green gumdrop for the stem.
Yield: Makes 2 dozen
Blend ⅔ cup soft margarine and 6 cups sifted powdered sugar. Stir in 3 t vanilla and about 6 T cream until smooth. Tint with food coloring to the color orange.
Ingredients
Directions
Heat oven to 350 degrees.
Grease and flour 9 x 5 x 3 loaf pan. Mix dry ingredients in large mixer bowl; blend in shortening, flavoring, milk, egg yolks, and chocolate. Beat 3 mins on medium speed or 450 vigorous strokes. Pour batter into pan.
Bake 65 to 70 mins or until a toothpick inserted in the center comes out clean. Cool 10 mins in the pan, then turn out on a rack and cool completely.
Prepare batter for chocolate loaf cake except pour batter into 24 paper-lined muffin cups ½ full. Bake at 400 degrees for 18 to 20 mins.
Cut a small slice of cupcake from top to level. Invert cupcake on fork and frost to resemble a pumpkin. Use a wooden pick to score sides and a small piece of green gumdrop for the stem.
Yield: Makes 2 dozen
Blend ⅔ cup soft margarine and 6 cups sifted powdered sugar. Stir in 3 t vanilla and about 6 T cream until smooth. Tint with food coloring to the color orange.
