b'4 Layers Chocolate Cake ( recipe found on page272 )PREHEAT OVEN TO 350 DEGREES.PREPARE CHOCOLATE CAKE.FOR CHOCOLATE CAKE BLACKOUT FILLINGBATTER REFER TO PAGE 272.DOUBLE THE RECIPE ANDPREPARE FOUR 8-INCH CAKE PANS.ONCEALLFOURLAYERSAREBAKEDTHEN 1 Cup Chocolate FudgeHORIZONTALLY CUT TWO OF THE LAYERS IN HALF TO Base ( recipe foundFORM FOUR HALF LAYERS.( A BLACKOUT CAKE IS 3 HALFon page 275 )LAYERS OF CAKE )BREAK APART AND CRUMBLE THE 4 1/2 TablespoonsREMAINING TWO AND A HALF LAYERSTO MAKE THELand -O- LakesButterCAKE CRUMBS THAT WILL COVER THEBLACKOUT FILLINGON THE OUTSIDE OF CAKE. 2 DropsVanillaBLACKOUT FILLING 3 CupsJello French Vanilla PuddingMAKE JELLO FRENCH VANILLA PUDDING ACCORDING TOTHE DIRECTIONS ON THE BOX AND CHILL.ADDBUTTERINTOBOWLANDMIXUNTILSOFT.PREPARE AND ADD CHOCOLATE FUDGE BASE ( PAGE275 ) AND BLEND IN WITH BUTTER. ADD VANILLA ANDBLEND IN.ADD JELLO FRENCH VANILLA PUDDINGA LITTLE AT APICTURED ABOVE YOU SEE DECORATORSICING ONE OF THE MANY DELICIOUS VARIETIES TIME AND MIX. WHEN THE LAST OF THE PUDDING ISOF CAKES THAT ROSELYN HAD TO OFFER. ADDED, MIX ON LOW UNTIL LIGHTLY BLENDED. DO NOTOVER MIX!ROSELYN ALWAYS PRIDED ITSELF ON THE QUALITY OF ITS CAKES, CONSTANTLY TRYING ONCE BLACKOUT FILLING IS FINISHED, ICE YOUR THREETO COME UP WITH NEW VARIETIES. SOME OF THE CAKES THAT PASSED THE TEST OF LAYER CAKE. MAKE SURE THE FILLING BETWEEN EACHTIME ARE CANASTA, CHOCOLATE, BLACKOUT, AND WHIP CREAM CAKES. THESE WERE LAYER IS NO THICKER THAN 1/2 INCH THICK. DO NOT LETSOME OF THE CAKES THAT HAVE BEEN FAVORITES FOR YEARS. FILLING STAND LONG BEFORE USING.ONCE CAKE IS ICED, THEN PAT CAKE CRUMBS AGAINSTTHE ICING ON THE OUTSIDE OF THE CAKE. APPLY THECRUMBS BY PICKING UP A HANDFUL OF CRUMBS ANDGENTLY PLACING CRUMBS AGAINST THE ICING , APPLYINGENOUGHPRESSURE TO MAKE THEM STICK.COVER ENTIRE CAKE THIS WAY UNTIL ITAPPEARS SIMILAR TO THE PICTURE ON THENEXTPAGE.REFRIGERATEAFTERASSEMBLING THE CAKE.195 196'