Devil’s Food Cake I
½ cup butter
2 cups sugar
Yolks 4 eggs
1 cup milk
2⅓ cups flour
4 teaspoons baking powder
Whites 4 eggs
2 squares chocolate
½ teaspoon vanilla
Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs until thick and lemon-colored, and add gradually remaining sugar. Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder; then add whites of eggs beaten stiff, chocolate melted, and vanilla. Bake forty-five to fifty minutes in an angel cake pan. Cover with White Mountain Cream (see p. [528]).