Archie’s Recipe Book

Apricot ice box cake

Line bottom of refrigerator tray with sponge cake. Heat apricots and add gelatin which has been softened in cold water, cooking only until dissolved. Cool and spread over cake. Beat egg with sugar and vanilla. Fold in cream, whipped until stiff, and spread over apricots, placing in freezing compartment about 2 hours.

Divinity cake

Cream crisco until soft. Blend in sugar. Mix and sift flour, B.P., and salt and add to first mixture alternately with milk. Fold in egg whites, beaten until stiff, but not dry. Flavor with vanilla. Turn into 2 greased (9 inch layer pans). Bake in moderately hot oven (375 ºF) about 25 minutes. Cool and frost with Divinity Frosting.

See frosting for this cake under frosting #6.