Three eggs, one cup of sugar, one cup of syrup, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, one teaspoonful spices, flour; do not stir too thick.—Mrs. Cora Dixon.
WHIPPED CREAM CAKE
- 2 cups sugar,
- ½ cup butter,
- 2 cups Gold Medal Flour,
- Yolks 8 eggs,
- 1 teaspoon lemon extract,
- 2 teaspoons baking powder,
- 1 cup corn starch.
Sift all dry materials before measuring. Cream sugar and butter well, add gradually the yolks that have been beaten, beating all until very light and creamy, then add the flavoring. Then alternate milk and Gold Medal Flour that has been mixed with the corn starch and baking powder. Bake in well buttered layer pans, when cold put between the layers, rich dry whipped cream, sweetened, using powdered sugar and flavoring. Add ½ cup more sugar to remaining cream and use as icing, allowing 2 hours to harden.
LAYER CAKE (Plain)
- 1 cup sugar,
- ¼ cup butter,
- 2 good cups Gold Medal Flour,
- 1 cup sweet milk,
- 1 teaspoonful vanilla,
- 2 teaspoonfuls baking powder.
Melt the butter, add sugar, beat till creamy, add one egg at a time, beating well, then pour in milk, and sifted baking powder and flour. Add vanilla and stir quickly. Bake in four well-greased layer tins. Usually requires ten minutes to bake. Use any good filling.
FUDGE CAKE
- ½ cup butter,
- 1 cup sugar,
- 1 cup milk,
- ¼ cup chocolate,
- ¼ cup walnuts,
- 2 eggs,
- 2 teaspoonfuls baking powder,
- 2 heaping cups Gold Medal Flour.
Melt butter in pan over steam, cream the sugar and butter together, add eggs, beating well, add milk. Sift in flour, baking powder and ground chocolate, put in broken nuts, stir batter quickly. Bake in well-greased cake tins.