Devil's Food Cake I

1/2 cup butter 2 cups sugar Yolks 4 eggs 1 cup milk 2 2/3 cups flour

5 teaspoons baking powder

1/2 teaspoon salt

Whites 4 eggs

4 squares chocolate

1/2 teaspoon vanilla

Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs until thick and lemon-colored, and add gradually remaining sugar. Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder and salt; then add whites of eggs beaten stiff, chocolate melted, and vanilla. Bake forty-five to fifty minutes in an angel cake pan. Cover with White Mountain Cream (see p. 528).

Devil's Food Cake II

4 squares unsweetened chocolate

% cup sugar

1/2 cup sweet milk

Yolk 1 egg

1/4 cup butter

1/2 cup sugar

1/4 cup sour milk l egg

1 1/8 cups flour

1/2 teaspoon soda

1/2 teaspoon vanilla

Melt chocolate over hot water, add one-half cup sugar, and gradually sweet milk; then add yolk of egg, and cook until mixture thickens. Set aside to cool. Cream the butter, add gradually one-half cup sugar, egg well beaten, sour milk, and flour mixed and sifted with soda. Combine mixtures and add vanilla. Bake in shallow cake pans, and put between and on top boiled frosting. Add to filling one-fourth cup raisins seeded and cut in pieces, if desired.

Chocolate Vienna Cake

3/4 cup butter

7/8 cup sugar

Yolks 5 eggs

4 squares Baker's chocolate

1 1/2 cups flour 3 teaspoons baking powder Whites 5 eggs Apricot or Orange Marmalade

Mix ingredients in order given, and bake in small tins. Remove from tins, cool, take out a small portion of cake from the centre of each, and fill cavity with marmalade. Cover tops of cake with Marshmallow Frosting or Chocolate Frosting IV.