Cream the butter, add the sugar, the chocolate melted, eggs well beaten, flour sifted with baking powder, salt and spices, and the milk. Beat well, and bake in angel cake pan. Frost with [Chocolate] or [Marshmallow Frosting].
Cocoa Cake
- ½ cup butter
1½ cups sugar
4 eggs
½ cup Lowney’s Cocoa
½ cup milk
1½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon vanilla
Mix in the order given and beat well for five minutes. Bake in buttered pan thirty to forty minutes in moderate oven.
WALNUT CHOCOLATE CAKE
Plate IX. For Receipt see [page 262]
Walnut Chocolate Cake
- ¼ cup Lowney’s Always Ready Chocolate Powder
½ cup butter
1½ cups flour
½ cup milk
1 cup walnut meats
1 cup sugar
2 egg yolks
2½ teaspoons baking powder
2 tablespoons hot water
1 teaspoon vanilla
salt
Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and chocolate which has been moistened with hot water; beat well and add walnut meats. Bake in buttered jelly cake pans about twenty minutes.
Spread one cake with one half cup of Lowney’s Sweet Chocolate Powder moistened with one fourth cup boiling water and flavored with one teaspoon vanilla. Sprinkle with broken walnuts, cover with other cake, and ice with White Frosting. See colored illustration, [Plate IX], opposite.