DEVIL'S CAKE Mrs. R. H. Wheeler
Part 1: One cup light brown sugar; one cupful Baker's chocolate (two squares); one-half cupful milk; thoroughly cook in double boiler and when cool mix with part 2.
Part 2: One-half cupful butter (scant); one cupful brown sugar; yolks of three eggs; one-half cupful milk; two cupfuls flour; one teaspoonful soda dissolved in two tablespoonfuls warm water.
Chocolate Frosting: One cupful sugar; butter size of a walnut; four tablespoonfuls cream; dessertspoonful vanilla; two squares Baker's chocolate. Cook in double boiler slowly.
White Frosting: Whites of four eggs; two cupfuls sugar; two tablespoonfuls water; one cup nutmeats; two teaspoonfuls vanilla. Cook six or seven minutes in double boiler.
DEVIL'S FOOD CAKE Sue C. Woodman
Yolk of one egg; one-half cup milk; two squares Baker's chocolate; one tablespoonful butter. Cook till thick. Add one cup sugar; one-half cup milk; one-half cup flour; one teaspoonful soda; one teaspoonful vanilla; bake in two layers.
Filling: One tablespoonful cocoa; one tablespoonful corn starch; one-half cup sugar; a small piece butter; one-half cup chopped raisins; one cup milk; one teaspoonful vanilla. Cook until thick.
SPICE CAKE Mrs. Harry M. Boon
Three-fourths cup sour milk; three-fourths teaspoonful soda; one cup sugar; one-half cup chopped raisins; one-quarter cup chopped walnut meats; piece of butter size of an egg; two eggs; two level teaspoonfuls cinnamon; one-half teaspoonful each nutmeg and ginger; one and one-half cups flour, sifted. Bake in medium oven three-quarters of an hour.
