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26 THE BLUE BIRD CooK BOOK

CHOCOLATE CAKE

1 cup grated chocolate 2/3 cup sweet milk

1 cup sweet milk 1 teaspoon soda 2/3 cup brown sugar 2 eggs (well beaten)

1 cup white sugar 1 teaspoon vanilla 2/3 cup butter 2 cups sifted flour

Beat together first three ingredients and boil until it becomes a custard. Then add to other ingredients measured in a bowl (while still hot). Bake in layers or loaf at 350 degrees.

CHOCOLATE LAYER CAKE

(Note: This recipe took first prize at the Calgary Exhibition and also at the Edmonton Exhibition)

5 level tablespoons butter 1 cup granulated sugar 3% squares chocolate, melted 3 eggs

1 cup milk 312 teaspoons baking powder 22 cups sifted flour (about) (level)

Cream butter, add sugar, melted chocolate, whole eggs and beat all until smooth. Set this aside to cool. Add vanilla and 2 cup of the flour in which has been sifted the baking powder. Then add milk and remaining flour alternately, using enough flour to make mixture stiff enough to drop from a spoon. This makes it seem stiffer than other cake mixtures, but the amount of flour given will not be too much. Beat until very smooth. Bake in square or round tins at 350 degrees for 20 to 25 minutes or until the cake springs back when pressed with the finger. Put layers together with a thick white frosting lightly covered with marshmallows cut in small pieces or omit marshmallows and press half walnuts into the frosting. If marshmallows are not used add 1 teaspoon vanilla to cake mixture.

LIGHTNING CHOCOLATE CAKE

Mix together 1Y2 squares of chocolate and 3 tablespoons of butter. Place these in a bowl and add 1 cup sugar, Y2 cup milk and 1 cup pastry flour sifted with 2 tea- spoons baking powder. Break 2 eggs into the mixture and add 1 teaspoon vanilla. Do not stir the mixture until all the ingredients are added, then beat vigorously with a large egg beater. Bake in a loaf or layers at 350 degrees. This cake is delicious iced with marshmallow icing or with mocha filling.

CHOCOLATE ROLL

Five eggs; beat yolks with % cup powdered sugar and 2 heaping tablespoons cocoa or chocolate. 1 tablespoon flour. Fold in stiffly beaten whites and bake in shallow pan, well greased, 7 to 10 minutes at 350 degrees.

While above is baking get ready sheet of paper well sprinkled with powdered sugar; then turn cake out on it. After it is cold cover with whipped cream and roll; then cover with the following:

V2 cup powdered sugar | 1% tablespoons cream 1 tablespoon cocoa 1 teaspoon vanilla Roll in powdered sugar.

DEVIL’S FOOD CAKE

1 cup sugar VY cup chocolate or cocoa 1 egg and 2 yolks 1 teaspoon vanilla 1 teaspoon soda Flour

Sour milk Salt

Butter size of an egg Cream butter and sugar, add egg, salt and vanilla. Dissolve cocoa in boiling water and fill cup wtih sour milk; add this to other mixture, then add flour to make a thin batter, and last soda dissolved in boiling water. Beat rapidly for 5 minutes. Bake at 350 degrees.