FAVOURITE CHOCOLATE CAKE
“Euergoue's fauourtte ts chocolate’

Y3 cup granulated sugar 2 eggs, well beaten

Y3 cup cocoa 2 cups sifted VELVET Cake
Y_ cup boiling water and PASTRY FLOUR

Y_ cup shortening (part butter) Ya teaspoon salt

2 teaspoons vanilla extract 1 teaspoon baking soda

Y_ teaspoon lemon extract Yq cup buttermilk or sour milk

1 cup granulated sugar

PREHEAT oven to low, 325° F.

COMBINE /' cup sugar, cocoa and water and boil 2 minutes, stirring until smooth; set
aside to cool.

CREAM shortening until fluffy; add flavourings. Add sugar gradually, beating until creamy.
Add beaten eggs and beat again until light. Add cooled cocoa syrup and beat well.

SIFT flour, salt and soda together.

ADD flour mixture to creamed mixture alternately with buttermilk beginning and ending
with dry ingredients. Mix just until blended—do not beat after flour has been added.

TURN into paper-lined or greased and lightly floured 9-inch square pan.
BAKE 1 hour. Let stand 5 minutes and turn out.
FROST with chocolate icing when cold, page 10.

VELVET JELLY ROLL
“Delicate aud feathery light’

3 eggs
1 cup granulated sugar
1¥% teaspoons vanilla

1% cups sifted VELVET Cake
and PASTRY FLOUR

2 teaspoons baking powder
V4 teaspoons salt

Yo cup milk

1‘ tablespoon butter

PREHEAT oven to hot, 400° F.

GREASE shallow cake pan 14 x 10 x % inch. Line bottom with waxed paper to within
Yo inch of edge. Grease again and lightly flour.

BREAK eggs into deep bowl and beat with a rotary beater until fluffy and lemon coloured
(about 4 minutes). Add sugar gradually, beating after each addition. Add vanilla.

SIFT and measure flour; add baking powder and salt. Pour back into sifter.
HEAT milk in double boiler and add butter.

SIFT dry ingredients over egg and sugar mixture; fold in lightly; do not stir or beat. Fold
in hot milk and butter just until liquid is blended. Pour batter into prepared cake pan,
spreading evenly.

BAKE for about 15 minutes. Spread a sheet of waxed paper on a damp cloth and sprinkle
with icing sugar. Turn cake out on above; remove waxed paper on which cake was baked.
Cut off crisp edges and immediately spread with jelly or jam. Roll up lightly, holding waxed
paper against cake. Wrap in waxed paper and damp cloth and cool on a cake rack.
Remove cloth and waxed paper and sprinkle with a little more icing sugar.

NOTE: When spreading cake with jeily or jam, leave about one inch uncovered at far end
as the rolling presses out enough jelly or jam to cover it.

CAKES 9