b'Chocolate Cake( recipe found on page272 )Chocolate Fudge Icing( recipe found on page276 )PREHEAT OVEN TO 350 DEGREES. 1 CupChocolateMAKE ONE 8 INCH TWO LAYER CHOCOLATE CAKE ( PAGE Sprinkles272 )ONCE CHOCOLATE CAKE IS MADE, PLACE CHOCOLATEFUDGE ICING ( PAGE 276 ) BETWEENTHE TWO LAYERS C ANASTAOF CHOCOLATE CAKE. YOU WILL THEN ICE THE TOP OF BUTTERCREAMTHECAKEWITHCHOCOLATEFUDGEICING. ICINGICETHESIDESOFTHECAKEWITHCANASTABUTTERCREAMICING(RECIPEBELOW).ONCEBUTTERCREAM ICING IS APPLIED THEN ADD CHOCOLATE 1 CupLand -O- LakesSPRINKLES TO THE SIDE. Butter1/2 CupCriscoCANASTA BUTTERCREAM ICINGShorteningPLACE BUTTER INTO A BOWL AND MIX UNTIL IT IS SOFT. 2 CupPowdered SugarTHEN ADD SHORTENING AND BLEND UNTIL SMOOTH. 1/2 TeaspoonVanillaADD SUGAR, VANILLA AND SALT TO THE BOWL AND 1/4 Teaspoon SaltBLEND ON LOW SPEEDUNTIL SMOOTH.ADDMARSHMALLOWFLUFFANDBLENDINUNTIL 4 TablespoonsTHOROUGHLYMIXED.USESMALLAMOUNTOFMarshmallow FluffEVAPORATED MILK TO THIN THE ICING IF IT IS TOO THICK. Evaporated Milk IfRECIPE MAKES ONE 8 INCH CAKE.NeededPICTURED IN 1958 GENERAL MANAGER GERRY BOELDT SHOWS ONE OF 8 WALK INFREEZERS AND REFRIGERATORS WHICH WERE UTILIZED TO LOCK IN THE FRESHNESSOF INGREDIENTS.LATER ROSELYN ADDED MORE FREEZERS AND REFRIGERATORS, INCLUDING A 3000SQUARE FOOT SUB ZERO FREEZER.203 204'