Dissolve two ounces chocolate in five tablespoonfuls boiling water. Cream one-half cup butter, adding gradually one and one-half cupfuls sugar; add yolks of four eggs, beaten thoroughly, then add the chocolate; one-half cupful milk; one and three-fourths cupfuls flour; two level teaspoonfuls baking powder; one teaspoonful vanilla and add beaten whites last.
Filling: Two cups sugar; one cup milk; one-half cup chocolate; butter size of a walnut. Boil until thick enough and beat until rather stiff. Spread on cake.
CHOCOLATE CAKE Sharlotte Pangburn
Two cups of brown sugar; one-half cup of butter; one-half cup of sour milk; two eggs. Cream this together. Then dissolve one teaspoonful (level) soda in one-half cup of hot water; one teaspoonful baking powder. Grate one-third cake of Baker's chocolate; add hot water and soda and stir with cake. Lastly add two heaping cups of flour. For layer or loaf cake.
CHOCOLATE CAKE Mrs. T. C. Hollenberger
One-half cake chocolate; three-fourths cup brown sugar; one-half cup sweet milk; cook until smooth. Add one teaspoonful vanilla. When cold, add to the following: Cake one-half cup butter, one cup brown sugar, two eggs, one-half cup milk, one and one-half cups flour, one teaspoonful soda. Beat whites of eggs separately.
GRAHAM CRACKER CAKE Mrs. Paul Klein-exel
One-third cup butter; one cup of sugar; three-fourths cup milk; three eggs beaten separately; one package of graham crackers, ground fine; one cup of nuts, one walnut; two teaspoons baking powder. Bake in two layers for twenty minutes.
HICKORY NUT CAKE Mrs. William S. Wood
One and one-half cupfuls sugar; one-half cupful butter; one cupful sour milk; one teaspoonful soda; two eggs; three cupfuls flour; one cupful stoned raisins; one and one-half cupfuls nut meats, cut up, and one teaspoonful cinnamon.