Vintage Recipe Thursday -- 3rd Weekly Edition Cake Icings And Fillings -- 10 Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. Want to participate? Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943.

Welcome back to Vintage Recipe Thursday!

First off, I have two announcements. Tamy at 3 Sides of Crazy alerted me to another carnival somewhat similar to this one, which some of you might be interested in joining. It is called Magazine Mondays hosted by Cream Puffs in Venice, so if some of your recipes come from magazines, new or vintage, you can also post there. But don't desert me! You can do like Tamy does and post the same recipe for both carnivals if you need or want to. :-)

Second announcement is about "Grandma" at Grandma's Vintage Recipes. She will be joining us each Thursday as soon as she recuperates from surgery. Get well soon wishes are sent your way, "Grandma". In the meantime, she will appreciate all of our prayers or good thoughts. Since all of you participating like vintage recipes, I'm sure you will like her blog, so you can take a look at her archived vintage recipes. She also has another blog called Sweet Treats.

On a much happier note, I'm sharing some cake icings and fillings to go with those 10 cake recipes I posted last Thursday. Since the Joy Of Chocolate Roundup is coming up, I'm giving you 5 chocolate icings and one chocolate filling today. There are also 4 other fillings for a total of 10 recipes. Combined with the 10 cakes, that's a lot of variations!

Chocolate Icing
2 Cups Powdered Sugar
1 Square Chocolate, Melted
1 Tablespoon Melted Butter (or Butter Substitute)
1 Tablespoon Cream
Few Grains of Salt
1/2 Teaspoon Vanilla (or Vanilla Flavoring)
Sift sugar. Add chocolate, butter or butter substitute, cream, salt, and flavoring. Beat until smooth.

Fudge Icing
2 Squares Chocolate
2 Cups Sugar
2/3 Cup Milk
1 Tablespoon Butter
Few Grains Salt
1 Teaspoon Vanilla (or Vanilla Flavoring)
Melt chocolate over hot water. Add sugar, milk, butter, and salt. Boil to soft ball stage (236F.). Cool to room temperature. Add vanilla. Beat until creamy and thick.

Mocha Icing
1 1/2 Cups Powdered Sugar
1/4 Cup Butter
1 Egg Yolk, Well Beaten
4 Teaspoons Cocoa
1 Tablespoon Coffee
1/8 Teaspoon Salt
1 Teaspoon Vanilla (or Vanilla Flavoring)
Sift sugar. Cream butter. Add sugar. Beat until smooth. Add remaining ingredients. Beat until well blended.

Fudge Icing With Raisins
2 Squares chocolate
2 Cups Sugar
2/3 Cup Milk
1 Tablespoon Butter
Few Grains Salt
1 Teaspoon Vanilla (or Vanilla Flavoring)
1/2 Cup Chopped Raisins
Melt chocolate over hot water. Add sugar, milk, butter, and salt. Boil to soft ball stage (236F.). Cool to room temperature. Add flavoring. Beat until thick and creamy. Add raisins.

Mahogany Icing
2 Cups Powdered Sugar
2 Tablespoons Melted Butter
1 Teaspoon Vanilla (or Vanilla Flavoring)
4 Teaspoons Cocoa
2 Tablespoons Strong Coffee
Sift sugar. Combine with butter, vanilla, cocoa, and coffee. Beat until smooth.
Submitted to Household Searchlight by Mrs. R. B. Bumgartner, Adona, Ark.

Chocolate Nut Filling
1 Square Chocolate
2 Cups Powdered Sugar
2 Tablespoons Melted Butter
1 Tablespoon Cream
Few Grains Salt
1 Teaspoon Vanilla or Vanilla Flavoring
Melt Chocolate over hot water. Sift sugar. Add butter and cream. Beat until smooth. Add chocolate, salt, vanilla, and nuts.

Cream Filling
2 Tablespoons Butter or Butter Substitute
3/4 Cup Sugar
1/8 Teaspoon Salt
1/3 Cup flour
2 Eggs, Well Beaten
2 Cups Milk, Scalded
1/2 Teaspoon Vanilla (or Vanilla Flavoring)
Combine butter, sugar, salt, flour, and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add vanilla.

Almond Filling
2 Cups Powdered Sugar
1/2 Cup Sour Cream
3/4 Cup Almonds, Chopped
1 Tablespoon Vanilla (or Vanilla Flavoring)
Sift Sugar. Combine ingredients. Beat until smooth.
Submitted to Household Searchlight by Grace Viall Gray, Glen Ellyn, Ill.

Fig Filling
1 Cup Chopped Dried Figs
1 Cup Water
4 Tablespoons Lemon Juice
2 Tablespoons Butter
1/8 Teaspoon Salt
3/4 Cup Sugar
Combine all ingredients except sugar. Simmer slowly until figs are tender. Add sugar. Simmer slowly 10 minutes.

Fruit and Nut Filling
3 Cups Sugar
1 Cup Water
1/8 Teaspoon Salt
1/4 Teaspoon Cream of Tartar
3 Egg Whites, Stiffly Beaten
1 Teaspoon Orange Extract (or Orange Flavoring)
1 Teaspoon Vanilla Extract (or Vanilla Flavoring)
1/4 Cup Chopped Dried Figs
1/4 Cup Dried Apricots
1/2 Cup Chopped Raisins
1/4 Cup Maraschino Cherries
1/2 Cup Chopped Pecans
Combine sugar, water, salt, and cream of tartar. Boil to sof ball stage (236F.). Pour slowly, beating constantly, onto egg whites. Add flavorings. Continue beating until mixture will spread. Pour 1/2 into a bowl. Add fruits and nuts. Spread between layers of cake. Cover top and sides with remainder of icing.

YOU are next!
I'll put your link right here if you want to participate.

Tamy @ 3 Sides Of Crazy: Eggs a la Roosevelt aka Depression Eggs

Joie de Vivre @ An Amateur Gourmet's Guide: Lazy Daisy Cake

Gudrun @ Kitchen Gadget Girl: Pennies From Heaven Crackers

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• Don't forget to enter my GIVEAWAY for a great new book:

I LOVED, I LOST, I MADE SPAGHETTI
By Giulia Melucci

• Does CHOCOLATE make you happy??!!

Join my next recipe roundup
Joy Of Chocolate Roundup
Click the link for details.

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