Page:The Boston cooking-school cook book (1910).djvu/584

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

Chocolate Cake I

1/2 cup butter 1 cup sugar 2 small eggs 1/2 cup milk 1-1/2 cups flour 2-1/2 teaspoons baking powder 2 ozs. chocolate, melted 1/2 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

1/2 cup butter 1-1/2 cups sugar 1/2 cup milk 2-1/4 cups flour 1/4 teaspoon soda 3/4 teaspoon cream of tartar Whites 5 eggs 2 squares Baker's 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 II. As soon as cake is removed from pan, cover bottom with marshmallows pulled apart with tips of fingers, but not quite separated into halves. The exposed soft surface will quickly adhere to hot cake. Pour over Chocolate Fudge Frosting.

Chocolate Nougat Cake

1/4 cup butter 1-1/2 cups powdered sugar 1 egg 1 cup milk 2 cups bread flour 3 teaspoons baking powder 1/2 teaspoon vanilla 2 squares chocolate, melted 1/3 cup powdered sugar 2/3 cup almonds, blanched and shredded

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