4. Stir the vanilla into the milk. Alternately add the dry ingredients and the milk, beating until smooth after each addition. Add the boiling water and beat in well.
5. Turn into a greased cake pan. Bake.
6. Frost with Quick Butterscotch Icing. Let cake stand two hours before cutting to allow the red color to develop.
Amount: 2—8 inch layers Temperature: 350° F. Time: 25-30 minutes
[See page 17]
HONEY DIAMONDS
2 cups pastry flour
½ teaspoon Arm & Hammer or Cow Brand Baking Soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ cup butter, or other shortening