This recipe was in Granny's recipe box. Looks like a basic cake recipe she used often. She loved Swans Down cake flour. 
This was a common frosting for a special cake.
This is the frosting that everyone loves! Aunt Bertha always sprinkled coconut on top of the frosting between 3 layers, top and sides.... Don't try to make this frosting on a humid day or in a humid hot kitchen. The humidity will not let it become fluffy!
This is the candy everybody loves. Best results are going to come in dry non humid conditions. Also it's a good idea to have all of your ingredients ready to add. It is delicious with chopped pecans. Maraschino cherries chopped are good also. If you add cherries just be sure to drain them for about 30 min. before you make the candy.
Spinning a thread refers to the hardball stage. If you are using a candy themometer, let the mixture cook until it gets to hardball stage which is 260 degrees. Another way to test if you don't have a themometer is to drop the hot syrup into a glass of water and if it sinks to the bottom of the glass it's hardball stage.
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