WHAT YOU NEED
From the supermarket:
• 5 egg whites
• 5 egg yolks, beaten
• 2 cups sifted confectioners’ sugar
• 4 tablespoons regular cocoa
• Crisco All-Vegetable Shortening
• All-purpose flour
• Wax paper
• 3 tablespoons milk
•  1 cup heavy cream, whipped and flavored with sugar and vanilla
WHAT TO DO
Beat egg whites until frothy. Add one cup confectioners’ sugar and beat until stiff. Add three tablespoons cocoa and mix well. Fold in egg yolks. Grease a ten-by-fifteen inch jelly roll pan with vegetable shortening. Line the bottom
of the pan with a sheet of wax paper, then grease and flour the wax paper and the inside of the rest of the pan. Spread the cake mixture evenly in the pan and bake twenty minutes at 375 degrees Fahrenheit.
While the cake bakes, combine the milk, one cup confectioners’ sugar, and one tablespoon cocoa to make icing. Blend until smooth.
Sprinkle confectioners’ sugar over a clean dish towel, and turn out the baked cake on it. Cover the cake with a second dish towel dampened with water until the cake cools. Spread with whipped cream over the top of the cake. Roll up both ends of the cake toward the center, creating two rolls. Cut the rolls apart, cut each roll in half, and frost with icing. Makes four cakes.

6 cups popped corn

1 cup roasted and unsalted peanuts

1 tablespoon butter

1/2 cup molasses

1/4 cup sugar

Pour popcorn and peanuts into a large pan. Melt butter in a saucepan, then add the molasses and sugar, blending the ingredients together. Heat to the soft-crack stage at 290 degrees F. Pour the liquid candy over the mixed popcorn and peanuts, stirring the mixture with a wooden spoon to make sure the popcorn and peanuts are evenly coated with candy. Lay on wax paper to dry. Makes six cups.