From the yellowed recipe card archives, comes a newspaper clipping for this delicious dessert. You may want to try this one over the holidays or at your next girlfriend gathering.

Chocolate Cream Feather Loaf

3 c sifted cake flour
1 1/2 tbs. baking powder
1/2 tsp. salt
3/4 c shortening
1 1/2 c sugar
3 eggs
1 tsp. vanilla
1 c milk
2 c coconut

Sift flour, baking powder and salt together. Cream shortening and sugar until fluffy. Add egg yolks and beat well. Add milk and dry ingredients alternately. Add vanilla. Beat egg whites until stiff and fold in. Fold in coconut. Turn into a greased and floured 7x 11 in. pan and bake at 350 F for 50-60 minutes. Remove from oven, cook on cake rack 5 minutes, then remove from pan and allow to cool thoroughly.

Frosting:
1/2 pint whipping cream
1/4 cup cocoa
1/3 c powdered sugar
1 c coconut
Whip cream until stiff. Sift cocoa and powdered sugar together, then fold into cream. Frost top and sides of cake, and use coconut to cover cake top. Place in refrigerator overnight.

Serves 8-10
606-771 cal. per serving

WINE WEDNESDAY PICK:
It’s WINTER and that means it’s time to buy wine for friends and associates and as hostess gifts. I tend to go for appropriate labels and I’ve told you what a sucker I am for really cool ones, so this time by cool, I mean CHILL. It’s the Little Penguin Cabernet Sauvignon. Around $12.