The Vintage Chiffon Cake Site
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Half 'N' Half Frosting
Cream 2 tbsp. vegetable
shortening (such as Snowdrift) or butter;
beat in 1 egg yolk. Add 2 cups sifted confec-
tioners' sugar and 1/4 cup sieved apricots
(canned or cooked dried apricots). Add 1/2
tsp. each, lemon juice, and grated lemon rind;
beat to spreading consistency. Two-tone ef-
fect: divide frosting, and to half add 1 tbsp.
cocoa. Frost half with chocolate and half
with apricot. Reserve some of each frosting
and make ribbon effect with cake decorator.
Source: Official print ad.