LXXX
Joseph Santley
COCOA CREAM CAKE
I will admit that it sounds a good deal like “pink sponge cake” to announce a preference for anything so epicureanly flippant as cocoa cream cake. But it is the one dish that I prefer above any other, and in justice to truth and accuracy, I repeat—my favorite is cocoa cream cake! And my own dear mother will have to stand the responsibility for whatever shame comes to me by openly declaring it. You see, she makes it. And it was from her I learned the secret of its concoction.
Here is the recipe:
Four eggs, one cup of sugar, one cup of cocoa, a teaspoonful of vanilla, and a teaspoonful of baking powder. Cream yolks of eggs and sugar well; add the vanilla. Sift the cocoa and baking powder well, and add to the eggs and sugar. Last of all stir in the whites of the eggs, beaten. Bake in two layers, for about ten minutes. When cold whip a pint of thick cream with a teaspoonful of vanilla and sugar to taste—placing half between the layers and half on top.
Oh, boy!