DATE MERINGUE SQUARES

This is an old card from a Betty Crocker Recipe Library from the '70s, I think.

YELLOW LEMON SHEET CAKE

1 pkg (2-layer size) yellow cake mix
1 pkg (3 3/4-oz) Jell-O Lemon Instant Pudding and Pie Filling
1/4 cup salad oil
4 eggs
1 cup water
Powdered sugar for dusting.

Preheat oven to 350 degrees.
Grease and flour a 13X9-inch baking pan; set aside.

Combine all ingredients in a large mixing bowl. Blend; then beat at medium speed for 2 minutes or 300 vigorous strokes by hand.

Pour batter into the prepared pan and bake at 350 for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan 15 minutes. Dust top with powdered sugar.

This is an old Jell-O Pudding recipe and a file photo.

AL ROKER'S RED VELVET CAKE and FROSTING

CAKE:
1/2 cup solid vegetable shortening
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1 tbsp cider vinegar
1 to 4 tbsp red food coloring

Position oven rack in the center of the oven and preheat oven to 350 degrees. Butter two 9-inch round cake pans and dust with flour. Set aside.

Using an electric mixer, beat together the shortening and sugar until fluffy, at least 3 minutes. Add the eggs, one at a time, to the creamed mixture, beating well after each egg. Beat in the vanilla.

In a small bowl, stir together the flour, cocoa powder, baking soda, and salt.

In another bowl, combine the buttermilk, vinegar, and food coloring. Gradually stir the dry ingredients into the egg mixture, alternating with the buttermilk mixture until all ingredients are just incorporated and the batter is smooth. Do not over mix. Using a rubber spatula, scrape the batter evenly into the prepared pans. Bake for about 35 minutes until the cake just begins to pull away from the sides of the pans and a knife inserted in the center comes out clean. Remove from the oven and cool on wire racks for about 15 minutes. Run a knife around the edge of the pans and remove the cakes from pans by inverting them onto the racks. Turn right side up and let cool thoroughly.

The cakes can be stored, well wrapped, at room temperature for up to two days or frozen for up to two months. If frozen, thaw at room temperature before proceeding to frosting.

FROSTING:
3 tbsp flour
pinch of salt
1 cup whole milk
2 sticks unsalted butter, softened
1 cup sugar
1 tbsp vanilla extract

In a small saucepan, combine the flour, salt, and a few tablespoons of the milk; stir until smooth. Set the saucepan over low heat and stir in the remaining milk. Cook, stirring, until the mixture thickens to the consistency of gravy, about 5 minutes. Remove from the heat and let cool to room temperature. Using an electric mixer, beat together the butter, sugar, and vanilla for a minute or so until smooth. Scrape the cooled flour mixture into the butter mixture and beat on high speed for about three minutes, until the frosting is the consistency of whipped cream. (Frosting can be covered and refrigerated for up to 2 days; let sit at room temperature for about 15 minutes to reach a spreadable consistency.) Frost sides and top of cake.

Store cake, loosely covered, at room temperature for up to 24 hours. May be stored in freezer, well wrapped, for about a month. Thaw before serving.

Note: This is Mr Roker's recipe. I have lost the picture of this cake so the one below is a file photo.

HAPPY FOURTH OF JULY

To all my American readers, I wish you a very special Independence Day with family and friends. Stay safe and enjoy the holiday. No, I did not make this cake. I wish I had but I am no where near that talented. I'm sure I have friends out there who can do it, though!