One-Two-Three-Four Cake (Measure Cake)

1 cup butter or other shortening

2 cups sugar

4 eggs, separated

3 cups sifted cake flour 1/4 teaspoon salt 3 teaspoons baking powder 1 cup milk

1 teaspoon vanilla

Cream shortening and sugar until fluffy. Add egg yolks 1 at a time, beating thoroughly after each one is added. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture, beating until smooth after each addition. Fold in stiffly beaten egg whites. Pour into pans lined with waxed paper and bake in moderate oven (350°F.) 25 minutes. Makes 3 (9-inch) layers.

Maple Sirup Cake

1/2 cup sugar

1/3 cup shortening

3/4 cup maple sirup

1/2 cup milk

Salt

2 1/4 cups flour

3 teaspoons baking powder

3 egg whites

Cream the sugar and shortening together. Add the sirup and stir well. Add the milk and flour alternately. Fold in the beaten whites and bake in an oblong pan (350°-375°F.) 45-60 minutes. When the cake is baked and cool, place it on an inverted cake pan and cover with Maple Sugar Frosting, No. 2.

Devil's Food Cake

3/4 cup butter or other shortening 1 7/8 cups brown sugar 3 eggs, well beaten 3/4 cup boiling water 3 ounces (3 squares) bitter chocolate

2 1/4 cups sifted cake flour 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 3/4 cup sour milk 1 1/2 teaspoons vanilla

Cream shortening thoroughly; add sugar gradually and cream mixture until light and fluffy. Add beaten eggs and beat well. Meanwhile pour the boiling water over chocolate; stir over low heat until smooth and thick; cool and add to egg mixture; blend thoroughly. Sift flour once, measure and combine with remaining dry ingredients and sift 3 times, then add to chocolate mixture, alternately with milk and vanilla combined. Beat well after each addition. Pour batter into greased pans which have been lined with waxed paper. Bake in a moderate oven (350°F.) until done, 25 to 30 minutes. Makes 3 (8-inch) layers. Spread with Boiled Frosting (page 479).

Chocolate Nut Cake

3/4 cup butter or other shortening 1 1/2 cups sugar 4 eggs, separated 1 3/4 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon cloves

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 cup milk

4 ounces (4 squares) bitter chocolate (melted) 1 cup walnuts, chopped 1 teaspoon vanilla

Cream shortening, add sugar slowly and beat until light and fluffy. Add unbeaten egg yolks and beat vigorously. Sift dry ingredients together 3 times and add alternately with milk to creamed mixture. Stir in chocolate, nuts and vanilla and mix well. Fold in stiffly beaten egg whites. Pour into waxed-paper-lined loaf pan and bake in a moderately slow oven (325°F.) about 50 minutes. Makes 1 loaf (4x8 inches). When cool, spread top and sides with Marshmallow-Cream Frosting (page 482) or Boiled Frosting (page 479).