CAKES AND ICINGS CHOCOLATE CAKES

SWEET CHOCOLATE CAKE

cup butter

cups sugar

eggs, separated teaspoon vanilla cup buttermilk

2-1/2 cups sifted cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 package (4 squares) sweet choco- late 1/2 cup boiling water

Sift dry ingredients. Combine chocolate and boiling water in a saucepan over low heat. Stir until chocolate melts. Cool. Cream butter and sugar. Beat in egg yolks, one atatime. Add chocolate and vanilla. Add flour alternately with buttermilk, beating well after each addition. Beat egg whites to stiff peaks; fold in. Bake in three 8 or 9 inch layer pans, lined on bottoms with paper, in moderate oven, 350 deg. F., 30 to 40 minutes. Cool. Frost tops only. (If you have only 2 layer pans, pour 1/3 of the batter in each, refrigerate remaining batter and bake when other cakes are done.)

Coconut-Pecan Frosting:

1 cup undiluted evaporated milk 1 teaspoon vanilla

1 cup sugar 1-1/3 cups coconut

3 egg yolks 1 cup chopped pecans 1/2 cup margarine

Combine first 5 ingredients and cook over medium heat until thickened, about 12 minutes. Take

off heat. Add coconut and pecans. Beat until cool and thick enough to spread. Makes enough to frost 3 - 9 inch cakes.

COCOALIGHT CAKE

2 cups sifted cake flour 2/3 cup cocoa 2 cups sugar 1-1/2 teaspoons soda 3/4 cup vegetable shortening 3/4 cup milk

1 teaspoon salt

Measure the above ingredients into ‘mixing bowl and beat by hand or with mixer ( medium speed) for 2 minutes. Stir in 3/4 teaspoon double-action baking powder. Add 1/2 cup more milk, 3 unbeaten eggs and 1 teaspoon vanilla. Blend by hand or with mixer on medium speed for 2 minutes. (By hand 300 strokes) Batter will be thin and smooth. Pour into 2 - 9 x 9 inch pans, rubbed with shortening and lined with waxed paper. Bake in moderate oven, 350 deg. F., for. 35 to 40 minutes or until done. When cold, frost with Orange Icing and sprinkle with candied orange peel.

Note: You can bake this cake in a 9 x 13 inch pan, 350 deg. F., for 45 to 60 minutes.

FUDGE CAKE 1/2 cup butter 1/2 teaspoon salt 1 cup granulated sugar 1 teaspoon soda 1 teaspoon vanilla 4 tablespoons cocoa 1 egg 1 cup sour milk 1-1/2 cups sifted all-purpose flour Cream butter, sugar and vanilla. Add egg. Beat well. Sift dry ingredients three or four times.

Add to creamed ingredients, alternately with the sour milk. Spoon into 9 x 9 inch pan lined with greased waxed paper. Bake in moderate oven, 350 deg. F., for 30 to 35 minutes or until done.

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