No. 26—COFFEE CAKE WITH CHOCOLATE FROSTING.
- The batter according to [No. 25]
- ¼ lb. of chocolate
- ⅛ lb. of sugar
- 1 tsp. of vanilla
- 3 tbsps. of cold water
- 1 white of egg
Preparation: The batter is prepared and baked as in No. 25. Dissolve the chocolate over the fire in the water, add sugar and vanilla and stir until it becomes stringy. Now mix the beaten whites of eggs with it and spread on the cake when it is baked.
No. 27—ROUND COFFEE CAKE No. 2.
Ingredients and preparation are given under [No. 25]. Put the batter into a round cake pan with tube and bake it ½ hour.
No. 28—STIRRED CAKE.
- ¾ cup of butter
- 1¼ cups of powdered sugar
- 2 cups of flour
- Juice of ½ lemon
- 1½ tsps. of baking powder
- 6 whites of eggs
Preparation: Cream the butter and mix with sugar, lemon juice and flour, add 1½ teaspoonfuls of baking powder and the beaten whites of eggs. Put in a buttered pan and bake ½ to ¾ hour.
No. 29—LAYER CAKE WITH CHOCOLATE.
- ½ lb. of butter
- ½ lb. of sugar
- 6 eggs
- ½ lb. of flour
- 2 heaping tsps. of baking powder
- ¼ lb. of chocolate