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VIENNA CAKE

One and a-half tablespoons cocoa; 1% tablespoons (small) raspberry jam; about % cup boiling water; 4oz, butter; 60z. sugar; 2 eggs; vanilla essence; 8o0z. flour; 2 flat teaspoons baking powder; pinch salt.. Mix cocoa to a thin paste with boiling water, stir. in raspberry jam, then make up to 3% cup with boiling water. Let it cool. Cream butter and sugar; | add eggs one by one, beating well. Add vanilla essence. Sift very well flour, baking powder and salt. Add alternately with the liquid. Bake in a flat tin in a moderate oven for approximately 45 minutes. Ice with chocolate icing. Mark with a fork.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19480312.2.46.3

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 18, Issue 455, 12 March 1948, Page 22

Word count
Tapeke kupu
106

VIENNA CAKE New Zealand Listener, Volume 18, Issue 455, 12 March 1948, Page 22

VIENNA CAKE New Zealand Listener, Volume 18, Issue 455, 12 March 1948, Page 22

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