Page 72 - By His Hands We Shall Be Fed Test 2

CARROT CAKE

Margaret McMullan

3 C. carrots, grated 2 C. self-rising flour

1 1/2 C. oil 1 tsp. cinnamon

2 C. sugar 1 C. nuts, chopped

4 eggs 1 T. vanilla

Cream sugar and oil; add eggs, 1 at a time. Add carrots and nuts (flour nuts). Add

rest of flour. Stir in cinnamon and vanilla. Bake for 25 minutes at 350° in 3 greased and
floured pans.

Frosting:

1 8-oz. pkg. cream cheese 1 tsp. vanilla

1 bx. powdered sugar 1 C. chopped nuts

1/2 stick margarine

Cream cheese and margarine until smooth. Add sugar and vanilla. Mix until smooth.

Spread on cake, sprinkle with nuts.

CHOCOLATE POUND CAKE

Kathleen McCullough

2 sticks margarine 1 C. milk

1/2 C. Crisco 1 T. vanilla
3 C. sugar 1/2 tsp. baking powder

3 C. plain flour 1/4 tsp. salt

5 eggs 1/2 C. cocoa

Cream margarine and Crisco. Add sugar; then eggs, 1 at a time. Sift flour, cocoa,

baking powder and salt. Add alternately with milk. Add vanilla. Bake in tube pan at 350° for

1 hour and 30 minutes. Start in cold oven.

Frosting:

1 stick margarine 1/2 tsp. vanilla

1 bx. powdered sugar 5 T. Carnation milk
1/2 C. cocoa

Cream margarine and sugar. Add small amount of milk as needed. Add cocoa. Beat

until smooth. Add vanilla.