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MRS. CARL CORNELESSEN’S VICTORY CAKE

1/2 cup shortening

2 Tbsp. grated orange rind

1 cup white corn syrup

2 1/4 cups sifted flour

2 3/4 tsp. baking powder

1/2 tsp. salt

2 eggs, unbeaten

1/2 cup milk

1 1/2 tsp. vanilla

Let shortening stand at room temperature until soft. Add orange rind and cream for one minute with an electric beater. Add syrup gradually with beater.

Sift dry ingredients together three times. Then add 1/4 of them gradually while beating. Then add eggs, unbeaten, one at a time, beating one minute after each addition. While beating, add the remaining flour mixture in thirds, alternating with milk in halves. Add vanilla.

Turn into greased and lightly floured 8-inch cake pans. Bake in moderately hot oven (375 degrees) for 30 minutes or until done.

CHOCOLATE FROSTING

2 squares unsweetened chocolate

1 1/3 cup canned, sweetened condensed milk

1 Tbsp. water

1/4 tsp. almond extract

Melt chocolate in top of double boiler. Add milk and cook over boiling water for 5 minutes while stirring. Add water and almond extract. Cool. Fills and frosts two 9-inch layers. Since you’ll have two inches leftover, you can lick the beaters.

Happy Veterans Day to all Veterans Past, Present and to their familys.