CHOCOLATE MINT STICKS

2 eggs beaten Ym tsp. peppermint flavouring
Y2 cut margarine, melted Yo cup flour
| cup sugar 1 cup shredded almonds

2 squares chocolate, melted

Combine the eggs, margarine and sugar. Beat well. Add the
chocolate and peppermint flavouring and stir until thoroughly blended.
Add the flour and nuts and mix well. Pour into a greased 9” square
pan. Bake in 350° oven 25 to 30 minutes.

FROSTING:

2 tbsp. margarine | tbsp. margarine

1 cup icing sugar 1 tbsp. cream

1 square chocolate ] tsp. peppermint flavouring

Blend the 2 tbsp. margarine and cream. Add sugar and flavour-
ing, spread over cooled baked mint sticks. When frosting is firm
spread over it the chocolate and 1 tbsp. margarine which have been
melted together. Place in refrigerator.

Gladys Dikken

SWEET CHOCOLATE CAKE

Y, package (4 squares ) ] tsp. vanilla
Baker’s sweet chocolate 2¥%2 cups sifted Swandowu
Y cup boiling water cake flour
1 cup butter or shortening 1 tsp. baking soda
2 cups sugar 4 tsp. salt
4 eggs, separated 1 cup buttermilk

Combine chocolate and boiling water in saucepan. Place ov
low heat and stir until chocolate melts. Cool.

Cream butter and sugar until light and fluffy. Add egg yolks.
one at a time beating after each. Add vanilla and chocolate, mix until
blended. Sift flour with soda and salt. Add sifted dry ingredients
alternately with buttermilk to chocolate mixture, beating after each
addition, until batter is smooth. Fold in stiffly beaten egg whites.

Pour into three 8 or 9” layer pans (1¥2” deep).
Bake at 350° for 30 - 40 minutes. Cool. Frost with coconut-
pecan frosting.

If you have only two layer pans, pour 4 into each. Refrigerate
remainder of batter and bake when others are done.
Anne Hewitt

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