CAKES at

DEVIL’S FOOD CAKE

1% cups granulated sugar 1 level teaspoon baking powder
2 eggs (well beaten) 2 cups sifted flour
Y2 cup butter Salt
Y2 cup sour milk Yq cake chocolate dissolved in
(lf using sour cream, whip it Y2 cup boiling water with
and use half the quantity of 1 teaspoon soda
butter) (Cocoa may be used)

Mix ingredients in order given. Bake in 2 layers at 350 degrees.

Icing: Use boiled icing, add when done 4 or 5 marshmallows. Beat contin-
uously. Pour on cake, adding a covering of chocolate which has been dissolved over
boiling water.

Icing No. 2: Grate chocolate and dissolve in as little water as possible.
Then take whites of 2 eggs, beaten dry, add icing sugar to right consistency to stay
on cake without running, then add the chocolate.

Filling for Devil’s Food Cake: Figs and walnuts boiled with a little sugar.

FUDGE CAKE
1 cup white sugar 1% cups flour
2 tablespoons cocoa 34 cup sour milk
1 egg Little salt
Y% cup butter Y% cup boiling water
Y2 teaspoon soda 1 teaspoon vanilla

1 teaspoon baking powder
Cream the butter and sugar, add the egg and milk, beat with an egg beater,
sift in dry ingredients and add boiling water last. Bake in 2 layers.

Filling for Fudge Cake:

1 cup hot water 1 tablespoon cornstarch mixed in
1 tablespoon cocoa a little milk, vanilla and salt
2/3 cup sugar to taste

1 tablespoon butter
Cook until thick enough to more on cake.

BITTER SWEET ICING

Put one unbeaten egg white, 3 tablespoons cold water and 1/3 cup white
sugar into double boiler. Beat continually with an egg beater for 8 minutes. Have
outer water boiling briskly all the time. Then remove from stove and add 14 chopped
marshmallows. Beat until it thickens and spread on cake. Let set a few minutes. Have
ready 4 cake unsweetened chocolate melted and when still warm pour quickly over
marshmallows, just a thin layer, and do same quickly, as it will harden almost at once.

ALL ROUND ICING

22 cups sugar 2 egg whites
Ya cup corn syrup 1% teaspoons vanilla
Y2 cup water

Combine sugar, syrup and water and cook to the soft ball stage, pour slowly over
stiffly beaten egg whites, add vanilla and beat until cold and creamy or long enough
to hold its shape. Can be kept in a covered jar for one week. If necessary soften
with boiling water. This icing does not chip or crack.

Variation: For chocolate, add 4 squares of unsweetened chocolate, Y2 cup coffee
instead of water, 94 cup maple syrup.

ALMOND PASTE

Whites of 3 eggs beaten with 3 cups white sugar. Blanch 1 lb. of almonds and
pound in a mortar with a little sugar to a fine paste. Then add whites of eggs and
sugar and 1 teaspoon vanilla. Cover cake with thick coating of paste, set in a cool
oven to dry. When ready to use, cover cake with white icing.