It is quaint and old-fashioned.
I find the pictures of cut-up cakes particularly amusing.
The Bunny cake has appeared on our Easter table for years.
My favorite recipe in the book is the Coconut-Pecan Frosting on page 28.
Here it is:
1 cup evaporated milk
1 cup sugar
3 egg yolks, slightly beaten
1/2 cup of butter
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut
1 cup chopped pecans
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook and stir over medium heat until thickened - about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and thick enough to spread. Makes 2-1/2 cups.
Bake your favorite dark chocolate cake and spread this decadent frosting between the layers and on top.
Light the candles and sing Happy Birthday!