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CAKES WITH FAT

Two methods may be employed in mixing. Cake method of mixing:

1. Cream fat and sugar.
2. Add egg yolk well beaten.
3. Mix and sift dry ingredients and add alternately with liquid.

4. Fold in beaten whites.

Quick or Muffin method of mixing:

1. Soften fat and add to liquids.

2. Mix and sift dry ingredients.

3. Combine 1 and 2.

Both methods are satisfactory for plain cakes. Most butter cakes are a reduction or slight variation of the One, Two, Three, Four Cake, which consists of:

½ to 1 c. fat	3 c. flour
2 c. sugar	4 tsp. baking powder
4 eggs	1 tsp. vanilla
1 c. milk

This makes a satisfactory loaf or layer cake. Bakes to perfection as a loaf in fireless cooker in 1¼ hours with stones at 350°F.

Standard Proportions

6 tbsp. fat	1 ½ c. flour
1 c. sugar	2 tsp. baking powder
2 eggs	1 tsp. vanilla
½ c. milk

Mix either method.

VARIATIONS

Boston Cream Pie

Bake in a thick layer in a round pan. Cut horizontally. Spread cream filling between and dust top with powdered sugar or flute it with meringue or whipped cream.

Chocolate Cake

Add two squares or 6 tablespoons of ground

chocolate plus one tablespoon molasses.

Caramel Cake

Add ½ cup caramel syrup instead of milk. (Caramel syrup: Over a low fire melt ¼ cup sugar in small pan, stirring constantly. When sugar has turned to a light brown syrup, remove from fire. Add 1 cup boiling water and cook to a syrup consistency.)

Date Cake

Add ½ cup chopped dates, mixed with dry ingredients.

Marble Cake

Make part plain and part chocolate and alternate by spoonfuls when putting into pan, drawing tip of spoon back and forth through each color.

Mocha Cake

Flavor with coffee extract and use mocha filling.

Nut Cake

Add ⅓ cup chopped nuts.

Orange Cake

Bake in layers, using orange filling and frosting.

Raisin Cake

Add ⅓ cup raisins.

Spice Cake

Add coffee extract in place of milk and spices as desired.