493.—FUDGE CAKE
| ¼ cup shortening | ½ cup milk |
| 1 cup brown sugar | 1½ cups flour |
| 1 square chocolate | 3 teaspoons baking powder |
| 1 egg well beaten | ¼ teaspoon salt |
Cream shortening, add sugar, and beat well; add chocolate melted and egg; beat again; add milk; add flour, baking powder, and salt sifted together; beat for two minutes. Pour into two greased layer-cake pans, and bake in a moderate oven about eighteen minutes. Fill, and spread top with Fudge Filling (see No. 533).
494.—OLD-FASHIONED PORK CAKE
| ½ pound fat salt pork | ¼ pound citron shredded |
| 1 cup boiling water | 1 nutmeg grated |
| 1 cup molasses | 2 teaspoons cinnamon |
| 1 cup sugar | ½ teaspoon cloves |
| 2 eggs beaten | ½ teaspoon allspice |
| ½ pound raisins | 1 teaspoon soda |
| ½ pound currants | 4 cups flour |
Put pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add molasses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce.
495.—ONE-EGG CAKE
| 2 tablespoons butter | 1½ cups flour |
| ½ cup sugar | 2½ teaspoons baking powder |
| 1 egg | Grated rind of 1 lemon |
| ½ cup milk |
Cream the butter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour.