40 RATE AITKEN'S CANADIAN COOK BOOK

CHOCOLATE LIGHTNING CAKE

Temperature: 375°F. Time: 30-35 minutes

2 squares (2 oz.) unsweetened 2 teaspoons baking powder
chocolate 1 teaspoon salt

11% tablespoons shortening 2 eggs, unbeaten
34 cup white sugar lg cup milk

1 cup sifted cake flour

Combine the chocolate and shortening in the top of a double
boiler; melt over boiling water. Remove from the heat; add, with-
out beating or stirring, all the remaining ingredients. Mix thor-
oughly, beating quickly and lightly. Pour into a square pan 8”
x 8” which has been lined with waxed paper; bake in a moderate
oven until done. This cake is moist and delicious; ice with thin
white icing. Yield: 12-16 pieces.

EGGLESS CHOCOLATE CAKE

Temperature: 375°F. Time: 40-45 minutes
2 squares (2 oz.) unsweetened 1 teaspoon vanilla
chocolate 2 cups sifted pastry flour
1 cup milk 34 teaspoon salt
lg cup shortening 34 teaspoon baking soda

1 cup brown sugar

Melt the chocolate in the top of the double boiler; add the
milk; beat with the dover beater until smooth; cool slightly.
Cream together the shortening, sugar and vanilla; add to the
chocolate mixture. Sift the flour with the salt and baking soda;
fold into the chocolate mixture. Beat till smooth; pour into a
loaf pan 9” x 5” x 3” which has been lined with oiled paper. Bake
in a moderate oven till done. Yield: 12 slices.

CHRISTMAS CAKE (Dark)

Temperature: 275°F. Time: 3 hours
1 cup butter 14 cup candied orange peel.
114 cups brown sugar, chopped
firmly packed 1 cup seedless raisins, chopped
14 cup corn syrup 1 cup currants, washed and
4 eggs, well beaten dried
\4 cup strawberry jam 14 cup nuts, chopped
14 cup candied lemon peel, 234 clips sifted pastry flour
chopped l4 teaspoon baking soda
14 cup candied citron peel, 14 teaspoon salt
chopped lg teaspoon cinnamon
Y cup candied cherries, 14 teaspoon cloves
chopped 14 teaspoon mace

| Cream the butter; gradually beat in the sugar and corn syrup;
add the well beaten eggs. Add the jam, peel, fruit and nuts.