Cake with Chocolate Cream Filling (Six portions)
½ C-butter
1 C-sugar
1 beaten egg yolk
1½ C-sifted flour
2 t-baking powder
¼ t-mace
½ t-vanilla
½ C-milk
1 egg-white, stiffly beaten
Cream the butter, add the sugar, yolk of egg, dry ingredients and milk. Stir well, add the flavoring, beat two minutes, cut and fold in the egg white. Bake in a large round buttered pan in a moderate oven for thirty minutes. The pan should be seven inches in diameter. Cover with confectioner's icing.
Confectioner's Icing
2 C-powdered sugar
3 T-milk
1 t-vanilla
12 chocolate creams
Mix vanilla and milk, add powdered sugar. Mix until stiff enough to spread. Cut creams in half and arrange on the cake.
CHAPTER XXIV
BETTINA VISITS A TEA-ROOM