Donald J. Spicer of Grand forks, North Da kota, stands 6 feet, 3 inches
tall, weighs 213 pounds, would secretly like to race stock cars. Yet, he
studied home economics as a student at St. James High School. Now eighteen,
he graduated from school last spring and is waiting to be called for
military service. Donald will use his prize money to buy a power saw and to
further his education.
Spud and Spice Cake
Junior Third Prize Winner by Donald Spicer, Grand forks, North Dakota
BAKE at 350° for 50 to 60 minutes.
MAKES 13x9-inch cake.
Combine in large mixing bowl:
1 3/4 cups sugar
1 cup cold mashed potatoes *
3/4 cup shortening
1 teaspoon French's Cinnamon
1/2 teaspoon Morton Salt** and 1/2 teaspoon French's Nutmeg. Cream
thoroughly, about 4 minutes.
Add 3 unbeaten eggs; mix until thoroughly blended.
Combine
1 teaspoon soda and 1 cup buttermilk or sour milk. Add alternately with 2
cups sifted Pillsbury's Best All Purpose Flour** to the creamed mixture,
beginning and ending with flour.
Coat : 3/4 cup walnuts, chopped, with 2 tablespoons flour. Stir into batter.
Turn into 13x9x2-inch pan, well greased and lightly floured on the bottom.
Bake at 350° for 50 to 60 minutes. Cool and frost.
* Reconstitute instant mashed potatoes as directed on label.
**For use with Pillsbury's Best Self-Rising Flour, omit salt and soda.
QUICK CARAMEL FROSTING
Melt 1/4cup butter in saucepan; stir in 3/4 cup firmly packed brown sugar.
Continue cooking over low heat 2 minutes. Add 3 tablespoons milk. Bring to a
full boil. Cool to lukewarm without stirring. Add 2 cups sifted powdered
sugar; beat until smooth and of spreading consistency.
Cool loaf cake in pan on wire rack; frost cooled cake in pan for easy
storing.
Pillsbury 11th Grand National Bake-Off Cookbook 1960
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