1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter or oil,
Fruit Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid
mixture, blending one at a time. Add the flour mixture to the liquid
mixture alternately with the milk. Whip the egg whites to stiff peaks
and fold in gently but thoroughly. Bake at 350 degrees for 1/2 hour in
2 (9″) round greased and floured tins. Test. Cake will spring back
when lightly touched. For a drier cake, bake until the cake draws
away from the edge of the pan. Cool.
–FILLING–
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften for
blending. Fill cake, then frost with whipped cream sweetened to taste
with Fruit Sweet, flavored with vanilla or your favorite flavoring.
Drizzle melted Fruit Sweet around edge of cake.
sliced strawberries on top.