184 British Columbia Women’s Institutes

ONE BOWL CHOCOLATE CAKE

% cup cocoa l% tsp. baking soda

4 cup boiling water 1 tsp baking powder
4 Cup corn syrup 4 cup soft shortening
114 cups sifted cake flour % cup milk

14 cup granulated sugar 1 egg, unbeaten

1% tsp salt 1 tsp vanilla

(Preheat oven to 350°)

Place cocoa in large mixing bowl. Add boiling water gradually, mix until
smooth. Blend in corn syrup. Mix in soft shortening, beat 2 minutes.
Add milk, egg and vanilla; beat until smooth and light. Pour immediately
into lined and greased 8” square pan. Bake in moderate oven for 40 min.

GOLD CAKE
4 cup shortening 1 tsp soda
1 cup sifted sugar 2 tsp cream of tartar
6 egg yolks 2 tsp orange rind
114 cups flour 2 tbsp orange juice
\ tsp salt 4 cup milk

Beat yolk until thick, cream sugar and shortening adding juice and rind of
orange, combine with first mixture.
Sift dry ingredients, add to mixture alternately with milk, beating well.
Bake in well greased and floured cake tin in moderate oven.
Ice with: Orange Frosting:
Grated ring of 1 orange 3 tbsp orange juice

1 tbsp lemon juice 1 tbsp butter

Mix ingredients together adding enough icing sugar to right consistency.

DREAM CAKE

Make crumbles of 42 cup butter, 1 cup flour and 3 tablespoons icing sugar.
Place in bottom of 8” square pan.

Beat 2 eggs and add | cup white sugar.

’g teaspoon salt, 1 teaspoon baking powder and mix well.

Add ¥% cup cherries, 4% cup dates, 4% cup walnuts, 1% cup cocoanut and
1 teaspoon vanilla. Spread on crust.

Bake at 375° for 45 minutes, cut while warm.

ONE BOWL FUDGE CAKE

114 cups once sifted pastry flour 1 tsp baking soda
14 cup cocoa 1 tsp salt

114 cups gran. sugar
Sift together twice, then into a bowl:
Add 1% cup shortening, 24 cup buttermilk, 1 teaspoon vanilla.
Mix with a wooden spoon or an electric beater at low speed for 2 minutes.
Add 2 unbeaten eggs and 14 cup buttermilk, beat another 2 minutes.
Turn batter into prepared cake pan, bake in preheated oven until top
springs back when lightly touched with finger tip—about 60 minutes. Let
stand in pan 10 minutes, then turn out on cake rack, peel off paper and let
stand to cool.