Betty knows that Halloween sweets aren’t just for little goblins and ghouls. After she tucks her trick or treaters into bed, the grownups have cocktails and creepy cakes. Betty serves her guests angel and devil’s food, perfect for Halloween night. No one goes home empty handed. Betty fills treat bags with candy corn, a holiday favorite since 1880. So this October 31st treat yourself, you dessert it!
Check out Betty’s favorite recipe for Angel and Devil’s food cake below!
Clockwise From Top Left: www.bostonbaglady.etsy.com, Devil’s Food Cake, www.LeVintageMaison.etsy.com, www.LittleBigFun.etsy.com, Angel Food Cake, www.TinselandTrinkets.etsy.com, www.MaryandGrace.etsy.com
Better Homes and Gardens: Pies and Cakes 1966
Angel Cake
1 cup sifted cake flour
¾ cup sugar
12 egg whites (1 ½ cups)
1 ½ teaspoons cream of tartar
¼ teaspoon salt
1 ½ teaspoons vanilla
¾ cup sugar
Sift flour with ¾ cup sugar 4 times; set aside. Beat egg whites with cream of tartar, salt, and vanilla until stiff enough to form soft peaks but still moist and glossy. Add remaining ¾ cup sugar, 2 tablespoons at a time, continuing to beat until egg whites hold stiff peaks. Sift about ¼ of flour mixture over whites; fold in. Repeat, folding in remaining flour by fourths. Bake in ungreased 10-inch tube pan in moderate oven (375 degrees) 35-40 minutes, or until done. Invert cake in pan; cool. Remove from pan.
Red Devil’s Food Cake
½ cup shortening
1 cup sugar
3 egg yolks
1 teaspoon vanilla
2 ½ cups sifted cake flour
½ cup cocoa (regular-type, dry)
1 ½ teaspoon soda
1 teaspoon salt
1 1/3 cups cold water
3 egg whites
¾ cup sugar
Cream shortening and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in vanilla. Sift together cake flour, cocoa, soda, and salt; add to creamed mixture alternately with cold water, beating well after each addition.
Beat egg whites until soft peaks form; gradually add ¾ cup sugar, beating until stiff peaks form. Fold into batter; blend well. Bake in 2 greased and lightly floured 8x1 ½-inch round pans in moderate oven (350 degrees) about 35-40 minutes or till cake tests done. Cool 10 minutes; remove from pans. Cool; frost with Chocolate Frosting.
With Halloween around the corner don’t forget the sweets! Perfect for a party or trick-or-treaters, pumpkin whoopie pies are both retro and irresistible. First created in the 1920’s, this version adds an Autumn twist to the classic dessert. Martha Stewart has two great recipes - one for pumpkin cookies with cream cheese filling, the other for mini chocolate cookies with pumpkin cream cheese frosting (see links below). Betty knows you can’t go wrong with either one. Don’t have time to bake from scratch this year? Pick up a whoopie pie mix (photo above and link below) from Stone Wall Kitchen. With treats this good there will be no need for Halloween tricks.
