Page:The Boston cooking-school cook book (1910).djvu/590

 Devil's Food Cake II

4 squares Baker's chocolate 1/2 cup sugar 1/2 cup sweet milk Yolk 1 egg 1/4 cup butter 1/2 cup sugar 1/4 cup sour milk 1 egg 1-1/8 cups flour 1/2 teaspoon soda 1/2 teaspoon vanilla

Melt chocolate over hot water, add one-half cup sugar, and gradually sweet milk; then add yolk of egg, and cook until mixture thickens. Set aside to cool. Cream the butter, add gradually one-half cup sugar, egg well beaten, sour milk, and flour mixed and sifted with soda. Combine mixtures and add vanilla. Bake in shallow cake pans, and put between and on top boiled frosting. Add to filling one-fourth cup raisins seeded and cut in pieces, if desired.

Chocolate Vienna Cake

3/4 cup butter 7/8 cup sugar Yolks 5 eggs 4 squares Bakers chocolate 1-1/2 cups flour 3 teaspoons baking powder Whites 5 eggs Apricot or Orange Marmalade

Mix ingredients in order given, and bake in small tins. Remove from tins, cool, take out a small portion of cake from the centre of each, and fill cavity with marmalade. Cover tops of cake with Marshmallow Frosting or Chocolate Frosting IV.

Chocolate Fruit Cake

1/3 cup butter 1 cup sugar 1/4 cup Breakfast Cocoa Yolks 3 eggs 1/2 cup cold water 1-1/4 cups bread flour 3 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/3 cup candied cherries 1/3 cup raisins, seeded and cut in pieces 1-1/2 tablespoons brandy 1/3 cup walnut meats, cut in pieces Whites 3 eggs 1 teaspoon vanilla

Cover fruit with brandy and let stand several hours. Mix ingredients in order given, and bake in deep cake pan fifty minutes. Cover with White Mountain Cream, and as soon