Mrs. J P. Howlett, Niles, Mich.
I cup flour.
I teaspoon vanilla.
Cook the chocolate to a smooth paste in a very little milk. Beat the yolks of eggs and sugar to a cream, add the chocolate, the flour by degrees, the vanilla, and the beaten whites. Bake in a square shallow pan. Frost with white frosting. This cake cut in 2 inch squares with white sponge cake makes a very pretty appearance in a cake-basket.
1 full cup butter.
2 cups sugar.
3 1/2 cups sifted flour.
1 scant cup milk.
5 eggs, leaving out whites of two.
3 teaspoons baking powder.
Rub the butter and sugar to a cream; add the milk; then the eggs, well beaten, and the flour lastly, with the baking powder sifted in. Bake in a dripping-pan. The cake should be about an inch thick when done. While hot, turn on to a perfectly flat surface, and spread with chocolate frosting.
Mrs. Dr. C. H. Evans.
1/2 cup butter - scant. 1 cup sugar. 1/2 cup hot water.
1 1/2 cups flour.
2 teaspoons baking powder.
Bake in a square tin. Spread chocolate icing over the top. Cut in squares.