This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans.
Chocolate Raisin Cake
- 1 cup butter
1½ cups sugar
¾ cup milk
5 egg yolks
¼ teaspoon salt
2 tablespoons sherry or brandy
2 squares Lowney’s Premium Chocolate, grated
½ teaspoon cinnamon
2 cups seeded raisins
3½ cups flour
3 teaspoons baking powder
5 egg whites
Cream butter; add sugar gradually, grated chocolate, raisins, cinnamon, baking powder and salt sifted with flour, milk. Beat well; add flavoring and well-beaten whites of eggs. Bake in deep buttered pans, forty minutes. This amount will make two loaves. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup.
Chocolate Pound Cake
- 1 cup butter
1 cup sugar
5 egg yolks
5 egg whites
½ teaspoon salt
¼ cup Lowney’s Premium Chocolate, grated
2 cups flour
¼ cup brandy
1 cup citron cut in small pieces
Cream butter; add sugar gradually, yolks of eggs beaten until thick and lemon-colored, flour, citron, salt. Beat well; cut and fold in whites of eggs beaten until stiff. Pour into buttered pans and bake one hour in a moderate oven. This cake may be baked in a buttered dripping pan and when cold cut into fancy shapes and iced.
Devil’s Food
- ¾ cup butter
2 cups sugar
4 eggs
1 cup milk
8 tablespoons chocolate
2¼ cups flour
1 teaspoon cinnamon
¼ teaspoon clove
4 teaspoons baking powder
⅛ teaspoon salt