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page 263
of vanilla extract. Stir it all until cool, then spread between each cake, and
over the top and sides. This, when well-made, is the premium cake of its kind.
CHOCOLATE CAKE. No. 2.
One-half cup butter, two cups sugar, three-quarters of a cup sweet milk, two and
one-half cups flour, whites of eight eggs, one teaspoonful of cream tartar,
one-half teaspoonful soda; bake in shallow pans.
For the frosting.--Take the whites of three eggs, three tablespoonfuls of sugar
and one tablespoonful of grated chocolate (confectioners') to one egg; put the
cake together with the frosting, then frost the top of the cake with the same.
CHOCOLATE CAKE. No. 3.
Two cups sugar, one cup butter, yolks of five eggs and whites of two, and one
cup milk. Thoroughly mix two teaspoonfuls baking-powder with three and one-half
cups flour, while dry; then mix all together. Bake in jelly tins.
Mixture for filling.--Whites of three eggs, one and one-half cups of sugar,
three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat
together, and spread between the layers and on top of the cake.
COCOANUT CAKE.
Cream together three quarters of a cup of butter and two of white sugar; then
add one cup of sweet milk, four eggs, whites and yolks separately beaten, the
yolks added first to the butter and sugar, then the whites; flavor with lemon or
vanilla; mix three heaping teaspoonfuls of baking-powder in three cups of sifted
flour and add last; bake in jelly-pans.
For filling.--Make an icing by beating the whites of three eggs and a cup of
powdered sugar to a stiff froth. When the cake is cooled, spread a thick layer
of this frosting over each cake, and sprinkle very thickly with grated cocoanut.
COCOANUT AND ALMOND CAKE.
Two and one-half cups powdered sugar, one cup butter, four full cups prepared
flour, whites of seven eggs, whisked stiff; one small cup of milk, with a mere
pinch of soda; one grated cocoanut, one-half teaspoonful nutmeg, the juice and
half the grated peel of one lemon; cream, butter and sugar; stir in lemon and
nutmeg; mix well; add the milk and whites and flour alternately. Lastly, stir in
the grated cocoanut swiftly and lightly. Bake in four jelly-cake tins.
Filling.--One pound sweet almonds, whites of four eggs, whisked stiff; one
heaping cup powdered sugar, two teaspoonfuls rose-water. Blanch the almonds.
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