Page:The Boston cooking-school cook book.djvu/584

 506 BOSTON COOKING-SCHOOL COOK BOOK

nately with milk to first mixture. Bake thirty minutes in a shallow pan. Spread with Chocolate Frosting.

Chocolate Cake I

1g cup butter 114 cups flour

1 cup sugar 216 teaspoons baking powder 2 small eggs 2 ozs. chocolate, melted

¥ cup milk 1 teaspoon vanilla

Cream the butter, add sugar gradually, and yolks of eggs well beaten, then whites of eggs beaten until stiff. Add milk, flour mixed and sifted with baking powder, and beat thoroughly. Then add chocolate and vanilla. Bake forty minutes in a shallow cake pan.

Chocolate Cake II

~ ¥ cup butter ly teaspoon soda 114 cups sugar 3/ teaspoon cream of tartar 1g cup milk Whites Séggs 217 cups flour 2 squares unsweetened chocolate, grated

Cream the butter; add sugar gradually, milk, and flour mixed and sifted with soda and cream of tartar. Beat whites of eggs, and add to first mixture; then add chocolate, and beat thoroughly. Bake forty-five minutes in a moderate

oven. Chocolate Marshmallow Cake

Follow receipe for Chocolate Cake IJ. As soon as cake is removed from pan, cover bottom with marshmallows pulled apart with tips of fingers, but not quite separated inte halves. ‘The exposed soft surface will quickly adhere to hot cake. Pour over Chocolate Fudge Frosting.

Chocolate Nougat Cake

Yy cup butter 3 teaspoons baking powder

1½ cups powdered sugar ½ teaspoon vanilla

lege : 2 squares chocolate, melted

1 cup milk le cup powdered sugar

2 cups bread flour 24 eup almonds, blanched and shredded

_ Cream the butter, add gradually one and one-half cups sugar, and egg unbeaten; wher well mixed, add two-thirds