White Chocolate Cake

Whites of six eggs, two cupful of powdered sugar, two-thirds cup of butter, one cupful of sweet milk, three cups of flour, three teaspoonfuls of Equity baking-powder; bake in jelly-pans.

To prepare the chocolate, beat the whites of two eggs to a stiff froth, add four sticks of chocolate, eighteen teaspoonfuls of powdered sugar, one teaspoonful of cream-tartar, beat well, and when the cake is done, put between layers, and frost the top.

Yellow Chocolate Cake

One cup very full of butter, two cupfuls of sugar, three cupfuls of flour, two-thirds cup of sweet milk, five eggs, three teaspoonfuls of Equity baking-powder. Bake in four jelly-pans. Make boiled icing, and add four sticks of grated chocolate, first dissolved in a little cold water; put between layers and on top.

Chocolate Cake

The whites of eight eggs, two cups of sugar, one of butter, three cupfuls of flour, one of sweet milk, three teaspoonfuls of Equity baking-powder. Beat the butter to a cream, stir in the sugar, and beat until light; add the milk, then the flour and beaten whites. "When well beaten, divide into two equal parts, and into half grate five sticks of sweet chocolate. Bake in layers, spread with custard, and alternate the white and dark cakes. For custard for the cake, add a teaspoonful of butter to two teacup-fuls of milk, and let it come to a boil; stir in two eggs beaten with one cupful of sugar, add tablespoonful of cornstarch, dissolved in a little milk. Frost with white icing on top and sides.

Cream Chocolate Cake

Three eggs beaten light, one cupful of sugar, one of flour, four tablespoonfuls of milk, two teaspoonfuls of Equity baking-powder. Bake the cake in a deep jelly-pan, let it cool, then cut through the center, and put in the custard cold. Custard for the cake; one cupful of milk, two eggs, one-half cup of sugar, three teaspoonfuls of flour, one of cornstarch; flavor as you like. Frost the top and sides with chocolate icing.