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KATE SMITH GALA CAKE
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Source: Kate Smith
| 3 | eggs, optional |
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 2/3 cup | butter or other shortening 1 cup sugar |
| 3 | eggs, unbeaten |
| 1/3 cup | milk |
| 1 teaspoon | vanilla |
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 eggs, one at a time, beating thoroughly after each. Add flour, alternate with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375° F.) 25 to 30 minutes. Spread Almond Butter Cream Frosting between layers and on top and sides of cake. Sprinkle top of cake generously with slivers of toasted almonds.
BUTTERSCOTCH PECAN CAKE
Use the recipe for Kate Smith Gala Cake (above). Spread Butterscotch Fudge Frosting between layers and on top and sides of cake. Decorate sides of cake with chopped pecans.
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