4 ozs. powdered chocolate
4 ozs. castor sugar
4 ozs. butter
3 eggs
2¹⁄₂ ozs. flour
1 small tea-spoon baking powder
Put the chocolate into the oven to warm. Cream the butter and sugar. Beat the eggs until light and creamy. Add them to the butter and sugar. Then stir in the warmed chocolate and mix thoroughly. Sift the flour and baking powder together and add gradually, beating hard all the time. Beat for ten minutes. Bake in a tin lined with greased paper in a quick oven for an hour.
*Chocolate Cake—III
¹⁄₂ lb. butter
12 eggs
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. pounded almonds
4 ozs. powdered chocolate
1 salt-spoon crushed cloves and mace
Beat the butter to a cream. Add the yolks gradually, beating continually. Add the pounded almonds, sugar, chocolate and spices. Beat altogether for twenty minutes. Add the whites whisked to a stiff froth. Bake in a German tin (see [p. 1]) lined with greased paper, in a very moderate oven for an hour and a quarter. Ice when cold.
Gold Cake
1 lb. sugar
¹⁄₂ lb. butter
1 lb. flour
Yolks of ten eggs
Grated rind of one orange
Juice of two lemons
1 tea-spoon carbonate of soda
Cream the butter and sugar. Add the yolks. Beat hard for five or six minutes. Add the flour. Dissolve the soda in a very little hot water. Stir it thoroughly into the mixture. Add the lemon and orange flavouring. This flavouring should be prepared beforehand by putting the grated orange peel to soak for half-an-hour in the lemon juice, which should then be strained off through fine muslin. Bake in greased tins. Ice with orange icing (see [p. 68]).
Marbled Cake
1 cup butter
2 cups powdered sugar
3 cups flour
4 eggs
1 cup sweet milk
1 tea-spoon baking powder
1 heaping table-spoon grated chocolate
1 dessert-spoon milk