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Classic
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page 66
cup sugar, one grated cocoa-nut, one egg beaten separately; spread between
layers like jelly cake.--Mrs. Mary S. Moore, Granville.
CARAMEL CAKE.
One and a half cups sugar, three-fourths cup butter, half cup milk, two and a
fourth cups flour, three eggs, one and a half heaping tea-spoons baking-powder,
or a small tea-spoon soda, and two tea-spoons cream tartar; bake in jelly-tins.
Make caramel as follows: Butter size of an egg, pint brown sugar, half cup milk
or water, half cake chocolate; boil twenty minutes (or until thick enough) and
pour over cakes while warm, piling the layers one upon the other.
For frosting for top of cake, take whites of two eggs, one and a half cups
sugar, a tea-spoon vanilla, three heaping tea-spoons grated chocolate.--Mrs.
Ella Snider, Minneapolis, Minn.
DELICIOUS CHOCOLATE CAKE.
The whites of eight eggs, two cups sugar, one of butter, three full cups flour,
one of sweet milk, three tea-spoons baking-powder; beat the butter to a cream,
stir in the sugar, and beat until light; add the milk, then the flour and beaten
whites. When well beaten, divide into two equal parts, and into half grate a
cake of sweet chocolate. Bake in layers, spread with custard, and alternate the
white and dark cakes.
For custard for the cake, add a table-spoon of butter to one pint of milk, and
let it come to a boil; stir in two eggs beaten with one cup of sugar, add two
tea-spoons of corn starch dissolved in a little milk.--Mrs. J. M. Riddle,
Bellefontaine.
CHOCOLATE CAKE.
One cup butter, two of sugar, one of milk, five eggs, leaving out the whites of
three, four cups sifted flour, two tea-spoons baking-powder, or one small
tea-spoon soda and two of cream tartar in the flour; bake in three layers in
deep jelly-tins.
For icing, take whites of three eggs, beaten stiff, one and a half cups powdered
sugar, six table-spoons grated chocolate, two tea-spoons vanilla.--Mrs. J. H.
Shearer.
"JUST SPLENDID" CUSTARD CAKE.
Two cups sugar, two and a half cups flour, half cup milk, butter size of an egg,
whites of ten eggs, two tea-spoons cream tartar, one
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