Cook'n with Betty Crocker
Cook'n with Betty Crocker


Cook'n Recipe Organizer
Cook'n Download


Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss  

NEW Cook'n Club Weekly
• Current Issue
• HomeCook'n Archive


• Contact Info

Order today and
SAVE 10% ! Click here to find out how.

Volume II
August 1, 2008

Silver White Cake


From "Betty Crocker's 40th Anniversary Edition Cookbook" I am of course missing the 2 pages for The SILVER WHITE CAKE (PAGE 72) and the CREAMY VANILLA FROSTING (PAGE 84) Are you able to e-mail me those 2 recipes?

Thank you,

Nehama Pielet

I found the Silver Cake recipe in my version of the cookbook, however I don't have a frosting called Creamy Vanilla. I've posted the White Mountain Frosting below. I also have on called Vanilla Butter Frosting, Creamy Glaze, or Velvet Cream Frosting (uses a mix). Do any of those sound right??

Happy Cook'n,

Desi @ DVO

Silver White Cake

2 c. all purpose flour or 2-1/4 c. cake flour
1-1/2 c. sugar
3-1/2 tsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. milk
1 tsp. vanilla
4 egg whites (1/2 cup)

Preheat oven to 350-F. Grease/flour baking pans. Measure flour, sugar, b. powder, salt, shortening, 2/3 c. milk, and vanilla into large mixer bowl.
Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occasionally. Add remaining milk and the egg whites; beat 2 minutes high speed, scraping bowl occasionally. Pour into pan(s). Bake oblong 35-40 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean. Cool. For cupcakes, pour into paper-lined muffin cups, filling each 1/2 full. Bake 20 minutes. 2 doz cupcakes.

White Mountain Frosting

1/2 cup sugar
1/4 cup light corn syrup
2 tbsp. water
2 egg whites (1/4 cup)
1 tsp. vanilla

Combine sugar, corn syrup and water in small saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly, without stirring, to 242-F. on candy thermometer (or until small amount of mixture spins a 6-8-inch thread when dropped from a spoon).

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form; add vanilla during last minute of beating. Fills and frosts two 8- or 9-inch layers or frosts a 13x9-inch cake.

Thank you so much for the recipes! What support!

The cake sounds right - the frosting must be the Vanilla Butter Frosting, as I have not baked with corn syrup.

Would you send me that frosting recipe?

When you do, I will make the cake & the frosting and get back to you with my test results.

This layer cake with coconut added to the frosting graced many a holiday table.

Again, thank you!

Looking forward to the frosting




Vanilla Butter Frosting

1/3 cup soft butter or margarine
3 cups confectioners' sugar
1-1/2 tsp. vanilla
about 2 tablespoons milk

Blend butter and sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. Fills and frosts two 8- or 9-inch layers or frosts a 13x9-inch cake.

Note: To fill and frost three 8-inch layers, use 1/2 cup butter, 4-1/2 cups confectioners' sugar, 2 tsp. vanilla, and about 3 Tbsp. milk.

Join the Cook'n Club!
An unbeatable value with exclusive benefits for members only.
Enjoy articles like this and many other benefits when you join the Cook'n Club.

An Easier Way...
Poor Man's Vacation
HomeCook'n Cover Page

Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us
| Link to Us

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656
Powered by