This may be made like blackberry jam cake, only substituting grape jam for the blackberry.
CHOCOLATE CAKE. WINONA HUGHES.
One cup brown sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, one teaspoon soda dissolved in a little warm water and then added to the milk.
Make a cream of one cup grated chocolate, two-thirds cup brown sugar, one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla. Cook up until like cream, and mix into above cake. Bake in slow oven in two layers, or in one shallow pan; frost with a white frosting, or the following—
CHOCOLATE FROSTING.—Put enough water over a cup of white sugar to dissolve it; grate into it two squares of chocolate, and boil until thick enough to spread. Put on cake when cool.
CHOCOLATE CAKE. MRS. HARRY TRUE.
One scant cup butter, two cups sugar, two cups flour, one-half cup sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon vanilla; add a small quarter cake of chocolate, grated and dissolved in one-half cup boiling water. Allow this to cool before adding it to the cake. Leave out the white of one egg for icing between the layers of cake.
CHOCOLATE CAKE. MRS. JOHN D. STOKES.
Grate one-half cup chocolate; mix with one-half cup milk, yolk of one egg, one cup pulverized sugar, one teaspoon vanilla. Boil until chocolate and sugar are melted. Let this cool while making cake from one cup sugar, one-half cup butter, one-half cup milk, two cups flour, two eggs, two teaspoons baking powder; add to this the boiled chocolate, and bake in layers.
FILLING.—Boil two cups granulated sugar and six tablespoons water until it threads; then stir into it the whites of two eggs, well beaten. Flavor with vanilla.