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Toadstool Ring

Cooking time: 1 1/2 hours
Preparation time: 30 mins.
Main cooking utensils: 8-in. layer cake pan, cookie sheet
Oven temperature: 200-250°F.

For 8 servings you need:
1 cup plus 1 tablespoon butter
3 tablespoons sugar
1/3 cup clear honey
1/3 cup cocoa powder
3 cups graham cracker crumbs
1 1/2 cup matzo crumbs
1 cup raisins

1 egg white
1/4 cup sugar

6 tablespoons butter
1 1/2 cups sifted confectioners’ sugar
1 tablespoon cocoa powder
3 tablespoons green tinted shredded coconut*

1. Cream butter and sugar.

2. Add honey and cocoa and beat well.

3. Work in crumbs and raisins.

4. Press into an ungreased layer cake pan and leave overnight pressed well down.

5. Beat the egg white very stiffly, gradually beat in half sugar, then fold in the rest.

6. Either pipe the rounds and stalks of toadstools or spoon these onto the buttered cookie sheet.

7. Dry off in the oven until crisp.

8. Cream the butter, confectioners’ sugar and cocoa, spread over top of the cake and over the underside of the toadstools.

9. Stand the toadstools on the cake and put green colored coconut around the edge, and the edge of the plate.

*To Tint coconut green: Put approximately 4-5 drops green food coloring on a plate, gradually work the coconut into this, allow to dry before using.

Printed in Canada. ©Copyright Paul Hamlyn Ltd 1967

Coconut Cake

1 pkg (18 1/2oz) yellow cake mix

1 pkg (3 1/4 oz) vanilla pudding and pie filling mix
1 1/2 cups milk
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1 can (3 1/2 oz) flaked coconut

3 3gg whites
1/3 cup light corn syrup
3/4 cup sugar
Dash salt
1/8 teaspoon cream of tartar

1. Prepare cake batter. Bake as label directs in 2 (9-by-1/2-inch) layer cake pans; cool. Make Filing: Make pudding as label directs, using 1 1/2 cups milk.

2. Pour into medium bowl; place waxed paper directly on surface. Refrigerate until well chilled – at least 2 hours.

3. In small bowl, combine heavy cream, sugar, and vanilla extract. With portable electric mixer, beat at medium speed just until stiff. Fold into pudding with 3/4 cup coconut. Refrigerate.

4. Make Frosting: In top of double boiler, combine egg whites, corn syrup, sugar, salt, and cream of tartar. Cook over boiling water (water should not touch double-boiler top), beating with portable mixer until soft peaks form when beater is raised – about 4 minutes.

5. Remove from boiling water. Beat 2 minutes, until thick.

6. To assemble: With sharp knife, split layers to make 4. Place layer, cut side up, on plate; spread with one-third of filling. Top with second layer, cut side down; spread with one-third of filling. Add third layer, cut side up; spread filling. Top with last layer.

7. Frost cake; sprinkle with rest of coconut. Refrigerate. Serves 10.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.