EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK 43

CHOCOLATE CAKES

CHOCOLATE CAKE
(Pressure Cooker)

Measure into mixing bowl:
1% cups cake flour
1% cups sugar
% cup shortening
1 teaspoon salt
1 teaspoon soda
2 squares melted chocolate
3% cup milk
Beat vigorously by hand or beater for
2 minutes. Stir in 34 teaspoon double act-
ing (11% teaspoons other) baking powder.
Add:
%4 cup milk
2 eggs, unbeaten
1 teaspoon vanilla
Beat by hand or mixer for 2 minutes.
The batter will be smooth and thin.
Grease cold pressure cooker. Pour batter
into cooker and cook over low-medium
heat without pressure. When steam starts
to come from vent, time, still without pres-
sure, for 20 minutes. Or bake in the oven
350 degrees F. for 20 to 25 minutes in
two 8-inch layer pans.

SOUR CREAM COCOA CAKE

3 eggs
1% cups sugar

3 tablespoons cocoa

Y%4 teaspoon salt
1% cups thick sour cream

1 teaspoon soda

1 teaspoon baking powder

1 teaspoon vanilla

2 cups flour
Beat eggs well. Add sugar, salt and
cocoa, sifted together. Add soda dis-
solved in a little hot water. Add flour
alternately with cream and flavoring. Mix
thoroughly and bake in 10x6 tin at 375
degrees F. for about.45 minutes.

Mrs. M. E. Nicholls, 5638 Trafalgar
Street, Vancouver, B. C. .

CRAZY CHOCOLATE CAKE
1 cup sugar
1 egg
% cup milk, sweet or sour
14 cup shortening
14 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1% cups flour
1% cup cocoa
cup boiling water
Put ingredients into mixing bow! in the
order given (do not mix or stir until the
boiling water is added). When water is
added, beat vigorously until mixture is

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smooth. Pour into greased cake tin and
cook at about 375 degrees F. Frost with
your favorite icing.

Mrs R. W. Travis, 341 Irwin Street,
Nanaimo, B.C.

COOKING OIL CHOCOLATE CAKE

5 tablespoons cocoa
1 cup granulated sugar _
1 egg
%4 cup cooking oil or melted shorten-
ing
_ 2 cups pastry flour
34 teaspoon salt
2 teaspoons baking powder
14 teaspoon vanilla
1 cup sour milk
1 teaspoon baking soda

Mix cocoa, sugar and cooking oil. Add
beaten egg. Sift flour with dry ingredients.
Add to first mixture alternately with
sour milk, to which soda, dissolved in
a little. water, has been added. Lastly,
add vanilla. Bake in moderate oven 325
degrees F. for 30 minutes.

“I wanted to make a chocolate cake
the other day—with cooking oil on hand
but no shortening—and so I tried this.
It was really excellent.”

Mrs. Dorothy Lukacs,
Street, Vancouver, B. C

6444 Bruce

CHOCOLATE CHIFFON CAKE
(SUGARLESS)

*% cup shortening
1 teaspoon vanilla
1 cup white syrup
2 cups flour

1 teaspoon baking soda
% teaspoon salt

2 tablespoons cocoa

2 eggs

% cup sour milk

% cup white syrup

14 cup water

1% teaspoon vanilla

Cream shortening with vanilla. Add
the cup of white syrup and beat well.
Sift together the flour, baking soda, salt
and cocoa. Add one-third of this to the
shortening mixture. Add eggs, beat well,
add remaining dry ingredients with sour
milk or buttermilk. Boil %4 cup white
syrup and %4 cup water for 1 minute.
Stir into batter. Bake 30 minutes in a 350
degrees F. oven. Icing: ™% cup honey
beaten into 2 stiffly beaten egg whites.
Add % teaspoon vanilla.

Mrs. A. E. Brereton, 4043 West Twen-
tieth Avenue, Vancouver, B. C.