24. Chocolate Cake

Make layers of "Plain Cake" and fill with the following:. Five tablespoonfuls of Baker's Chocolate grated fine, enough cream or milk to wet it, one cup of sugar, one egg, one teaspoonful vanilla flavoring; stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the flavoring after taking from the fire.

25. Chocolate Cake

One-half cup (scant) butter, creamed, one cup sugar, two eggs, whites and yoiks beaten separately, one-half cup sweet milk, two cups flour, two teaspoonfuls baking powder. Boil together not quite one-quarter cake chocolate grated, one-half cup milk, one cup sugar and one teaspoonful vanilla. When cool add to the above mixture. Bake in jelly tins and put boiled icing between the layers.

Filling

Put two cups granulated sugar in a stew pan with one-half cup boiling water. Boil gently ten minutes without stirring. Beat whites of two eggs stiff, and pour syrup in, in a slow stream, beating with a Dover beater all the time. Continue two minutes after it is all in. Two persons can do this best.

32. Nut Layer Cake

One cup sugar, one cup milk, two cups flour, two even teaspoonfuls baking powder, butter the size of an egg, two eggs, setting the white of one aside for frosting. Mix well. Take out one-third, with which grate enough chocolate to make it dark; flavor with vanilla. Bake in three tins, one of dark dough, two of white. Filling. - Whip one-half pint cream, add one cup powdered sugar and one cup walnuts chopped fine. Figs or dates are nice with the cream instead of nuts.