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IDA'S CHOCOLATE CAKE

1/4 cup shortening 1-1/2 cups sifted all-purpose flour
1 cup sugar 1 teaspoon baking soda
2 eggs, separated 1 teaspoon baking powder
1/2 cup sour cream Pinch salt
squares unsweetened chocolate 1 teaspoon vanilla

2
1/2 cup boiling water

Cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition.
Add sour cream and mix well. Add boiling water in which chocolate has been dissolved. Blend
in sifted dry ingredients. Fold in stiffly beaten egg whites. Pour into greased 9 x 9 inch pan.
Bake in moderate oven, 350 deg. F., for 45 to 50 minutes or until done. Let cool in pan 5
minutes. Turn out and cool on rack. Ice with Peppermint or Coffee Butter Icing.

To Use Cocoa: Omit chocolate and mix 5 tablespoons cocoa with the boiling water. Use 2 table-
spoons more shortening.

To Sour Cream: Place 1 tablespoon vinegar or lemon juice in measuring cup. Add sweet cream
or undiluted evaporated milk to 1/2 cup measure. Let stand until thick. Stir occasionally.

SALAD DRESSING CAKE

1 cup commercial salad dressing 1 teaspoon soda

1 cup sugar Dash salt

2 cups sifted cake flour 1 cup water

6 tablespoons cocoa 1 teaspoon vanilla

1 teaspoon baking powder 1/2 cup chopped pecans or walnuts

Cream salad dressing and sugar. Add sifted dry ingredients alternately with water. Add vanilla
and nuts. Pour into well-greased 8 x 8 inch pan lined with greased waxed paper. Bake in
moderate oven, 350 deg. F., for about 30 minutes, or until done. Cool on rack after taking from
pan. Frost.

Frosting: Bring to a boil 1 cup white sugar, 1/4 cup cocoa, 2 tablespoons icing sugar, 1/4 cup
butter and 1/4 cup milk mixed together. Boil 1 minute, stirring constantly. Cool. Add 1 tea-
spoon vanilla. Beat until frosting thickens and starts to lose its shine. Pour over cake.

WACKY CHOCOLATE CAKE

1-1/2 cups all-purpose flour 1 teaspoon baking soda
1 cup sugar 1/2 teaspoon salt
1 teaspoon baking powder 3 tablespoons cocoa

Sift dry ingredients into bowl. Make 3 "wells" and add in order given:

1 teaspoon vanilla
1 tablespoon vinegar
5 tablespoons melted shortening

Pour 1 cup warm water or coffee over all and stir to blend. Pour into 8 x 8 inch pan lined with
greased waxed paper. Bake in moderate oven, 350 deg. F., for 30 minutes or until done. Cool

10 minutes, remove to cake rack to complete cooling. Ice as desired.
SPICY WACKY CAKE

Spicy Wacky Cake: Use above recipe and leave out the cocoa. Use brown sugar in place of the
white sugar. Sift 1 teaspoon ginger, 1/2 teaspoon cinnamon, cloves and allspice with dry
ingredients. (Use 1/2 teaspoon each cloves and allspice)

Brown Sugar Frosting: Boil 2 cups brown sugar, 1/2 cup milk to soft ball stage, 234 deg. F. Slide
in 2 tablespoons butter and 1/4 teaspoon baking powder. Let cool. Beat until frosting starts to
harden and loses its gloss.

Note: Wacky cakes are quickly made. The texture is porous, the flavor good but the cake is
best eaten the same day as it's made.