1 can Baker’s Coconut, Southern Style
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks; then flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla and fold in egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Seven Minute Frosting ([page 16]) between layers and on top and sides of cake. Sprinkle each layer and outside of cake with coconut while frosting is still soft.
Prize Devil’s Food Cake
(3 eggs)
2 cups sifted Swans Down Cake Flour
2¾ teaspoons Calumet Baking Powder
¼ teaspoon salt
⅔ cup butter or other shortening
1½ cups sugar
3 eggs, well beaten
3 squares Baker’s Unsweetened Chocolate, melted