Growing up with my mom's Betty Crocker cookbook from 1969 was a key element in creating my love for baking and cooking, and I've mentioned before on this blog how, as a kid, I just used to love to curl up with the book and look at the cake pictures. To a child, they looked marvelous. To me as a woman pushing 40, they look quite amateurish, but they still have a lot of charm to them. The cat cake (instructions on page 116) always tickled my fancy, and my mom and I did make it together. I don't have any photos of it, but I remember my mom using yellow smarties for the eyes and snipping lengths of black licorice for the whiskers. I did find a picture of the Betty Crocker version of the cake online, so that's what you see to the right.Last weekend, while at Jodi's, Jodi decided it was high time to indulge in her own cat cake dreams and make the the cake herself, which she didn't have the joy of making as a child. She used the Silver White Cake recipe from page 94, and the recipe for that is HERE. The cake came out great; it's indeed very white and just like the Dinette Cake, it was fluffy and moist and plain awesome.
And now, let me present to you, Jodi's Kitty Cat Cake! She used Dots candy for the eyes and paws and piped on the whiskers with melted chocolate.
Cute, eh? The frosting is Betty's Chocolate Butter Frosting from page 125. Betty Crocker's Chocolate Butter Frosting (page 125 of the 1969 edition)
⅓ cup soft butter or margarine
2 ounces melted unsweetened chocolate (cool)
2 cups confectioners’ sugar
1 ½ teaspoons vanilla
About 2 tablespoons milk
Mix thoroughly butter and cooled chocolate. Blend in sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.
Fills and frosts two 8- or 9-inch layers or frosts a 13x9-inch cake.
There was just enough frosting for the cat cake.
There you go! Another Betty Crackpot success!
