CHOCOLATE CAKE Mrs. Evelyn McLennan, Sintaluta.
4-cup sugar. 14,-cup boiling water.

14-cup cocoa.
Stir over low flame till smooth and glossy. Cool thoroughly.

l4-cup shortening (creamed). 14-tsp. salt.

1 cup sugar. 2/3-cup buttermilk or sour milk.
2 egg yolks. 1 tsp. soda.

Add chocolate mixture. 2 beaten egg whites folded in.

2 cups flour (sifted).
Bake in 350° F. oven for 25 to 30 minutes.
Top for Chocolate Cake:
14-cup flour. l,-tsp. cinnamon.
14-cup brown sugar. 34-cup Brazil nuts.
Sprinkle on top before baking cake.

CHOCOLATE CHIFFON CAKE Mrs. Ivan Partridge, Sintalutz.
Mrs. Mae Willoughby, Sintaluta.

34-cup boiling water. - 2 tsp. vanilla.

,-cup cocoa. 134-cups sugar.

134-cups cake flour. 1 tsp. salt.

1l,4-tsp. soda. 7 eggs.

'1,-cup cooking (salad) oil.

Mix boiling water and cocoa. Measure and sift into mixing bowl, flour,
sugar, soda and salt. Make a well and add in order the cooking oil, egg
yolks, cooled cocoa mixture and vanilla. Beat until smooth with spoon or
electric mixer (medium) for 1 minute. Measure into large mixing bowl egg
whites (7) and %-tsp. cream of tartar. Beat until whites form very stiff
peaks, by hand or electric mixer on high speed 3-5 minutes. Egg whites are
stiff enough when dry rubber scraper drawn through them leaves a clean
path. Pour egg yolk mixture gradually over beaten egg whites, folding with
rubber scraper, just blended. (Do not stir). Immediately pour into un-
greased tube pan, 10’’x4”’. Bake 55 minutes in slow moderate oven 325 ,
then increase to 350° and bake 10 to 15 minutes longer.

FLUFFY CHOCOLATE LAYER CAKE Mrs. D. Rage.
,-cup margarine. 2/3-cup milk.

1 cup white sugar. I tsp. vanilla.

1 egg. I!4 cups cake flour.

3 tbsp. cocoa. 1 tsp. cream of tartar.

1 /3-cup boiling water. Pinch of salt.

1 tsp. baking soda.

Cream margarine, add sugar, beat well, add egg. Dissolve cocoa in hoil-
ing water, add soda, stir and add to creamed mixture immediately. Sift
flour, salt and cream of tartar. Mix milk and vanilla. Add dry ingredients
and milk alternately to creamed mixture. Start with dry ingredients, then
half of liquid, more dry ingredients, other half of liquid and last of dry
ingredients. Beat well after each addition. Mixture is thin. Pour into 8”
layer tins. Bake 20 minutes in 350° oven. .

Filling: 1 cup dates, 1 cup boiling wated. Boil to jam consistency.

Icing: 1 cup icing sugar, 1 egg, 2 tbsp. soft butter or margarine, I tsp.

vanilla, 2 squares melted chocolate, still hot, 4-cup milk. Put all ingredients
in a bowl and beat with beater until mixture changes to cocoa color and is
like whipped cream in consistency.

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