For cake. Beat 1 egg in double boiler, add 1/2 cupful milk, 1/2 cupful sugar and chocolate; mix well and cook until it thickens. Cool and set aside. Cream Crisco with remainder of sugar, add salt, eggs well beaten, soda mixed with remainder of milk, flour, baking powder and vanilla. Mix well and add chocolate paste, and divide into two Criscoed and floured layer cake tins. Bake twenty minutes in moderate oven.
For filling. Boil sugar and water together without stirring until it forms a soft ball when tried in cold water, or 240° F., then pour it over the beaten white of egg, beating all the time. Now add chopped prunes and almonds and beat well. Put between layers of cake.
Sufficient for one good-sized layer cake.
Pound Cake
| 2 cupfuls sugar 2 cupfuls Crisco 2 teaspoonfuls salt | 12 eggs 4 cupfuls flour 1/2 teaspoon powered mace |
| 3 tablespoons brandy | |
Cream Crisco and sugar thoroughly together, add yolks of eggs well beaten, fold in whites of eggs beaten to a stiff froth, add brandy, flour, salt and mace, and mix lightly and quickly. Turn into a papered cake pan and bake in a slow oven for one hour and twenty minutes.
Sufficient for one large cake.
Boiling Water Cake
| 1 cupful boiling water 1 cupful sugar 1/2 cupful Crisco 1 egg 1/4 cupful chopped candied citron peel 1 cupful sultana raisins | 2-1/2 cupfuls flour 1/2 teaspoon salt 2 teaspoonfuls baking powder 1/4 teaspoonfuls grated nutmeg 1/2 teaspoon lemon extract |
Put Crisco and sugar into basin, pour boiling water over them; let stand till cold, then add egg well beaten, sift in flour, salt, baking powder, and nutmeg, add peel, raisins, and lemon extract, and mix well. Turn into greased and floured small square tin and bake in moderate oven half hour. Cool and cover with boiled frosting.