LIGHT-AS-AIR CHOCOLATE CAKE

% cup cocoa % tsp. salt

1 cup hot water % cup salad oil

1 cup sifted cake flour 3 eggs

1 cup sugar % tsp. vanilla

1 tsp. baking powder % tsp. cream of tartar

% tsp. baking soda

Combine cocoa and hot water. Cook over low heat for five minutes.
Cool. Sift together twice: flour, sugar, baking powder, baking
soda and salt. Make a well in dry ingredients and add oil, egg
yolks, vanilla and cocoa mixture. Beat well. Add cream of tartar
to egg whites and beat until very stiff. Fold in first mixture into
egg whites with a rubber scraper until just blended. Bake in
ungreased 8 or 9” tube pan at 350° F. for 50 minutes or until
cake springs back when pressed lightly with fingers. Invert
immediately. Cool.
—Mrs. Mary Ellen Wilson, Rosedale.

QUICK CHOCOLATE CAKE

1 cup sugar 1 tsp. soda

1 egg 1 tsp. vanilla

% cup milk (sweet or sour) 1% cups flour

1% cup butter % cup cocoa

% tsp. salt 1% cup boiling water

Put ingredients into a mixing bowl in order given. Do not mix
or stir until all are added. Beat vigorously until smooth. Bake
in 8” x 8” paniand bake at 400° F.

—Mrs. Alys French.

CHOCOLATE FUDGE CAKE

% cup shortening 1 tsp. baking powder
1% cups sugar 1 cup sour milk

3 eggs % cup cocoa.

42 tsp. salt 1% cup hot water

1 scant tsp. soda

Cream shortening. Add sugar. Cream well. Add well beaten
eggs. Sift flour. Measure. Sift with soda, baking powder, salt.
Add to mixture alternately with milk. Mix cocoa and hot water
te make a smooth paste. Add. Put into two 9” pans. Bake 30-35
minutes at 350° F. (Large recipe).

—Mrs. Alys French.

COOKIE SHEET CHOCOLATE CAKE
2 tbsps. cocoa 1 cup milk

Heat in saucepan and stil until mixture begins to thicken. Remove
from heat and add:

% cup shortening or butter 1 tsp. vanilla

1 cup brown sugar (well 1 cup flour (all-purpose)
packed) % tsp. baking powder

¥% tsp. salt 1 tsp. baking soda

Beat well and then pour in shallow cake pan or cookie sheet and
bake in moderate oven (350° F.) for 12-15 minutes.
—Mrs. Arlene Hunter.

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