The Calumet Book of Oven Triumphs!

by General Foods Corporation

2 cups sifted Swans Down Cake Flour

2 teaspoons Calumet Baking Powder

½ teaspoon salt

½ cup butter or other shortening

1 cup sugar

1 egg, well beaten

2 squares Baker’s Unsweetened Chocolate, melted

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 until light and fluffy. Add egg and beat well; then chocolate and blend. 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 (325°F.) 1 hour, or until done. Spread Fudge Frosting ([page 16]), or Hungarian Chocolate Frosting ([page 18]) on top and sides of cake.