1
cups sugar
cup water
teaspoon cream of tartar
Fluffy White Frosting
2 egg whites
1 teaspoon vanilla
Beat sugar, water, cream of tartar and egg whites in top of double boiler on high speed 1 minute.
Place over boiling water. Beat on high speed 7 minutes; remove pan from boiling water. Add vanilla.
Beat on high speed 2 minutes longer. Frosts a 13x9-inch cake or fills and frosts two 8- or 9-inch cake
layers.
High Altitude Directions
(3596
to
6569 feet): No changes needed.
TM. of General Mills, inc.
Fruit Swirl Coffee Cake
1
cups sugar
cup (1 stick) margarine or butter, softened
1 teaspoon almond extract, if desired
4 eggs
cup shortening
1
teaspoons baking powder
1 teaspoon vanilla
3 cups Gold
ail-purpose flour
1 can (21 ounces) apricot, blueberry or cherry
pie filling
Glaze (below)
Heat oven to 350”. Generously grease jelly roil pan, 15 1/2x10 1/2x1 inch, or 2 square pans, 9x9x2
inches. Beat sugar, margarine, shortening, baking powder, vanilla, almond extract and eggs in large
bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping
bowl occasionally. Beat in flour until blended. Spread 2/3 of the batter in jelly roil pan or
in each
square pan. Spread pie filling over batter. Drop remaining batter by tablespoonfuls onto pie filling.
Bake 40 to 45 minutes or until cake springs back when touched lightly. While warm, drizzle with
Glaze. Cut coffee cake in jelly roll pan into 2 1/2x2-inch bars; cut coffee cake in square pans into
2 3/4-inch squares. 30 bars or 18 squares.
Glaze
Mix 1 cup powdered sugar and 1 to 2 tablespoons milk thoroughly.
High Altitude Directions
(3500
to
6500
feet):
Heat oven to
Generously grease 2 square
pans, 9x9x2 inches. Decrease sugar to 1
cups and baking powder to 1 teaspoon. Spread 1
cups batter in each pan; spread with pie filling. Continue as directed. Bake about 40 minutes.
Chocolate Chip Cookies
1 cup packed brown sugar
cup granulated sugar
1 cup (2 sticks) margarine or butter, softened
1 teaspoon vanilla
2
eggs
2
cups Gold
all-purpose flour
teaspoon baking soda
teaspoon salt
1 package (12 ounces) semisweet chocolate
chips
1 cup chopped walnuts, if desired
Heat oven to
Seat sugars and margarine in large bowl on medium speed about 3 minutes or
until fluffy. Beat in vanilla and eggs. Beat in flour, baking soda and salt until blended. Stir in chocolate
chips and walnuts. Drop dough by l/4 cupfuls about 2 inches apart onto ungreased cookie sheet.
Bake 11 to 14 minutes or until edges are light brown. Cool 3 minutes before removing from cookie
sheet. Cool on wire rack. About 18 cookies.
Chocolate Chip Bars:
Press dough in ungreased jelly roil pan, 15 1/2x10 1/2x1 inch. Bake 17 to 22 minutes or until light
brown; cool. Cut into 2 1/2x1 l/2-inch bars. 48 bars.
High Altitude Directions
(3500
to
6500
feet):
Increase flour to 2 2/3 cups. Decrease baking soda to
l/4 teaspoon. Bake 12 to 15 minutes.
TM. of General Mills. Inc.
