AN INEXPENSIVE DARK "CHOCOLATE LAYER CAKE"
- 1 cup sugar.
- ½ cup butter.
- 2 eggs.
- ½ cup sweet milk.
- 2 cups flour sifted with
- 2 teaspoonfuls baking powder.
- ½ cup chocolate.
Grate the chocolate, mix with ¼ cup of milk and yolk of 1 egg, sweeten to taste; cook the chocolate; when cooled add to the above mixture. Bake in three layer tins. Put white boiled icing between the layers. The boiled icing recipe will be found on another page.
ANGEL CAKE
- 11 eggs (whites only).
- 1½ cups granulated sugar (sifted 3 times).
- 1 cup flour (sifted 5 times).
- 1 teaspoonful cream of tartar.
- 1 teaspoonful vanilla.
Place white of eggs in a large bowl and beat about half as stiff as you wish them to be when finished beating. Add cream of tartar, sprinkle it over the beaten whites of eggs lightly, and then beat until very stiff. Sift in sugar, then flour very lightly. Fold into the batter, rather than stir, with quick, even strokes with spoon. Put quickly in tube pan, bake in moderate oven from 35 to 50 minutes. Do not open oven door for first 15 minutes after cake has been placed in oven.
If cake browns before it rises to top of pan open oven door two minutes; when cake has risen to top of pan finish baking quickly. The moment cake shrinks back to level of pan remove from oven. This is an old, reliable recipe given Mary by her Aunt, who had baked cake from it for years.