1 egg, unbeaten
¾ cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together well. Add egg and beat very thoroughly. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes. Spread Chocolate Butter Frosting ([page 17]) on top and sides of cake.
This cake may be baked in two greased 8-inch layer pans in moderate oven (375°F.) 25 minutes.
Orange Dessert Cake
Use recipe for [Calumet One-egg Cake]. Add 2 teaspoons grated orange rind to butter before creaming, and ½ cup finely cut raisins to creamed butter-sugar-egg mixture; omit vanilla. Bake in greased 8 × 8 × 2-inch pan in moderate oven (350°F.) 50 minutes. When cake has cooled ½ hour, cover with part of sweetened orange juice, prepared by adding ½ cup sugar to ½ cup juice and stirring until sugar is dissolved. Repeat at intervals until all juice has been used.
Boston Cream Pie
Use recipe for [Calumet One-egg Cake]. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 25 minutes. Spread Custard Cream Filling ([page 18]) between layers. Sift powdered sugar over top.