FUDGE CAKE
1¥2 cups white sugar 2 cup cocoa, mixed with ¥2 cup
Y2 cup shortening boiling water
2 eggs 1% cups flour
¥Y2 cup milk 2 tsp. salt
1 tsp. vanilla 2 tsp. baking powder

Mix all ingredients, except baking powder, and beat well. Add
baking powder last of all, and beat lightly. (This makes a heavier
type of cake, more fudgy ). Bake in -a 9”x13” tin, at 350° for 35 -
45 minutes

(If richer cake is preferred, use 2 squares melted unsweetened
chocolate, instead of cocoa, and boiling water. )

Nan McDonald

CHOCOLATE ROLL WITH NO FLOUR

6 eggs 1 tsp. vanilla
Y% cup & 2 tbsp. sugar YZ tsp. almond
6 tbsp. cocoa

Start oven at 350°. Grease a 15x10x] jelly roll pan, line with
waxed paper and greased. Separate yolks from whites, and beat yolks
until creamy, add sugar gradually and continue beating until smooth.
Now stir in cocoa and almond and vanilla extracts.

Beat egg whites until stiff. and fold gently into cocoa batter.
Pour:into pan and bake 25 minutes.

_. While cake bakes, place a sheet of foil on a cooking rack and
sprinkle with confectioner’s sugar. When cake is done, remove
from oven and invert over foil. Roll cake while still warm and leave
till quite cool. When cool, unroll and spread with filling before roll-
ing again, then decorate top with confectioners sugar.

CHOCOLATE MINT FILLING

2 cup sugar 2 tsp. vanilla extract
VY cup cocoa . 4 tsp. mint extract
pinch of salt 1¥2 cups whipping cream

Mix all ingredients in a bowl (just mix — don’t beat) and chill
several hours. Then beat until cream holds a shape. Use % of the
mixture for filling, the remainder to spread over top of roll.

Sheilagh Edington

it ons

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