Tips To Help You ers The Official Campbell Kids 100th Birthday Celebration Cake (NAPSA)—Since the Campbell Kids” were born in 1904, they have found their way into the hearts and homes of millions of Americans. Over the last century, the round-faced, wide-eyed Campbell Kids have been featured in advertisements and on picture postcards and ornaments,in coloring books and storybooks, in games, clothes, dinnerware, and dolls, many of which are valuable collectibles today. To celebrate their 100" birthday, Campbell’s has created a special birthday cake decorated by Rose Levy Beranbaum, noted baker and author of The Cake Bible. Campbell’s Tomato Soup Ginger Cake Prep Time: 10 min. Cook Time: 25 min. 1 box (about 18 oz.) spice cake mix 1 can (10 %4 oz.) Campbell’s Tomato Soup % cup water 2 eggs \% tsp. ground ginger % cup chopped walnuts Whipped Cream Cheese Frosting Red food coloring paste 1 can (14.1 oz.) Pepperidge Farm CremeFilled Pirouette Entertaining Cookies, French Vanilla flavor Assorted Colored Sugars P FOREVER YOUNG, 100 YEARS LATER—As the Campbell Kids™ celebrate their 100" birthday, their popularity shows no sign of waning. No matter how old they get, the Campbell Kids still help millions of Americans remain youngat heart. PREHEAToven to 350F. Grease andlightly flour two 9” round cake pans. MIX cake mix, soup, water, eggs and ginger according to pkg. directions. Stir in walnuts. Pour into prepared pans. BAKE 25 min.or until done. COOLonwire racks 10 min. Remove from pans and cool completely. PREPARE Whipped Cream Cheese Frosting. Reserve 14 cup frosting. Fill and frost cake with remainingfrosting. TINTreserved frosting with red food coloring paste. Cut each of 22 cookies in half. Place cookies around side of frosted cake. Pipe red frosting on top of each cookie with small star decorating tip to resemble a small flame. Sprinkle top of cake with assorted colored sugars. Serves 12. Whipped Cream Cheese Frosting: Cream together 1 pkg. (8 oz.) cream cheese(softened) and % cup butter in bowl until light and fluffy, using electric mixer at medium speed. Blend in /4 tsp. rum extract. Gradually add 1 box (16 oz.) confectioners’ sugar, beating well after each addition, using low speed. Continue beating until smooth and creamy. Makes3 cups.
