MRS. J. EDD THOMAS.
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.
Pages:
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100