Black Chocolate Cake.
Put in double boiler 1 egg yolk, ½ cup cold water, ½ cup sugar, ⅓ cake chocolate; when thickened add 2 teaspoons vanilla, and set aside. Beat together 1 cup sugar, ½ cup butter, and 2 eggs, add ¾ cup sour milk, 1 teaspoon soda, 2 cups flour. Stir the two mixtures together and bake in layers or loaf.—Miss Helen Wollerman.
Eggless Chocolate Cake.
One and one-third cups brown sugar, 4 tablespoons butter, 1 cup sour milk, 1 teaspoon soda, ½ teaspoon cream of tartar, ½ cup cocoa, 1¾ cups flour, 1 teaspoon vanilla. Cream the butter, add the sugar and mix thoroughly. Mix and sift the dry ingredients. Add the dry ingredients and the liquid alternately to the butter mixture. Flavor with vanilla. Bake in a moderate oven about 20 minutes.—Mrs. A. J. Koehneke.
Devil Cake.
One cup brown sugar, 1 bar German sweet chocolate (grated), 1 teaspoon vanilla, ½ cup water; cook this to a syrup. Add 1 cup brown sugar, ½ cup butter, 3 eggs, ½ cup milk, 2 cups flour, 2 teaspoons baking powder. Bake in layers and use cream or butter filling.—Mrs. Sodeman.
Devil’s Food Cake.
Half a cup of grated chocolate, ½ cup sweet milk ½ cup brown sugar. Boil together until as thick as cream, then let it cool; mix a cup of brown sugar with a half a cup of butter. Add 2 beaten eggs, ⅔ of a cup of milk and vanilla flavoring. Mix well, beat in the boiled mixture and add 2 cups of flour sifted well with 2 teaspoons baking powder. Bake in layers. Put together with a boiled icing.—Mrs. Ehlenfeld.
Fudge Cake.
One cup sugar, ⅔ cup butter, 3 eggs, 1 cup milk, 2½ cups flour, 1 heaping teaspoon baking powder, ¼ cup chocolate, ½ cup walnuts (broken up coarsley); cream the butter and sugar
