Mix half a cupful of butter and half a cupful of sugar, stir them to a cream, then add the beaten yolks of three eggs and the chocolate mixture, then alternately, a little at a time, two cupfuls of sifted flour mixed with a teaspoonful of baking-powder, and half a cupful of milk. Lastly, fold in the whites of two eggs. Bake in loaves or in layers in a moderate oven. This amount of mixture will make two loaves.
Cover with chocolate icing No. 13. If in layers, use the same icing between the layers.
COCOANUT-CAKE
Make two layers of cake, using any cake mixture. Spread cream filling between the layers. Cut the edges even, using a sharp knife. Cover the whole with icing and before it hardens sprinkle it with a plentiful amount of grated cocoanut.
NO. 171. COCOANUT-CREAM CAKE.
NO. 172. LOAF OF CAKE DECORATED WITH POWDERED SUGAR AND
STAR OF POWDERED COCOA.
NO. 173. LOAF OF CAKE DECORATED WITH ICING IN TWO SHADES OF WHITE.