CHOCOLATE CAKE
2 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful salt 1/3 cupful cocoa 1/3 cupful water 1/4 cupful fat 1/2 teaspoonful baking soda 1 cupful sugar 3/4 cupful sour milk 1 teaspoonful vanilla
Mix the cocoa and water. Stir and cook until a thick smooth paste is formed. Add the fat. If solid fat is used stir until it is melted. Set aside to cool.
Add the baking soda and mix well. Then add the sugar and sour milk. Through a sifter, add the dry ingredients. Then add the vanilla. Beat well. Bake in two layers (375 degrees F.) or in one sheet (350 degrees F.). Use frosting or Chocolate Filling made without eggs between the layers and frosting on the top layer.
If it is desired to save sugar, a thin layer of Chocolate Filling may be used between the layers and on the top layer.
SPICE CAKE
1 cupful brown sugar 1/4 cupful molasses 1 cupful seeded raisins 3/4 cupful water 1/2 cupful fat 1/2 teaspoonful salt 1 teaspoonful nutmeg 2 teaspoonfuls cinnamon 1/8 teaspoonful cloves 2 1/2 cupfuls flour 1/4 teaspoonful baking soda 3 1/2 teaspoonfuls baking powder
In a saucepan mix all the ingredients except flour and leavening materials. Stir and cook the mixture at boiling temperature for 3 minutes. Set aside to cool.
Through a sifter, add the leavening materials and flour. Beat well. Turn into an oiled loaf-cake pan and bake in a moderate oven (350 degrees F.) from 45 to 60 minutes.
Chopped nuts—1/2 cupful—may be added to this cake. This addition, however, increases the cost. For economy the raisins may be omitted.
NOTE.—Various changes occur when certain of the ingredients of this cake are cooked, viz.,
(a) The sugar is dissolved (b) The raisins are softened (c) The fat is melted (d) The spices are improved in flavor.