PERFECT CHOCOLATE CAKE (Continued)

little. Pour over 1/2 cup of boiling water. Batter will be thin.
Pour into 9x 9 inch pan. Bake 30 to 35 minutes in a 350 degree
oven.

Ruth McIntosh

GRAHAM WAFER CAKE

15 whole wafers, crushed l egg, beaten
fine lc. milk
lc. long sweetened coconut 4 Tbsp. melted margarine or
lc, white sugar butter
2 Tbsp. flour 1 1/2 tsp. baking powder

Grease 8 x 8 inch pan. Set oven to 350 degrees for 30
minutes or until done. Place wafers, sugar, coconut, flour and
baking powder into bowl; mix. Place in egg, milk and melted
margarine. Stir well. Pour into greased pan and place into pre-
heated oven.

Mrs. Freda Schmidt

DARK RICH FRUIT CAKE

(With Oil)
Betty Cox

3/4 lb. seeded raisins lc. brown sugar
3/4 lb. currants 4 eggs
3/4 lb. finely chopped dates 1 1/2 c. all-purpose flour
3/4 c. candied cherries, 3/4 tsp. baking soda

halved 3/4 tsp. allspice
6 0z. blanched almonds, 3/4 tsp. nutmeg

coarsely chopped 3/4 tsp. cinnamon
8 oz. mixed peel 1/2 tsp. cloves
1/4 c. butter 1/3 c. molasses
1/2 c. corn oil 1 1/4 c. dairy sour cream

Mix fruit and nuts together. Sift dry ingredients together;
mix 1/2 cup dry ingredients with fruit-nut mixture. Cream butter,
add corn oil and sugar. Beat well until light in color. Beat in eggs,
one at atime. Add sifted dry ingredients to creamed mixture.
Stir in floured fruit and nuts. Mix together sour cream and mo-
lasses, blending well. Addto batter, combining well. Grease an
8 x 8 x 3 1/2 inch cake pan; line with waxed paper. Wrap 2 or 3
layers brown paper around outside of pan, securing with string.
Place batter in pan. Put shallow pan of water on bottom rack of
oven. Bake cake in slow oven, 275 degrees, for 5to 5 1/2 hours
or until done; cool. Remove from pans. Wrap well and store.
Makes I large cake or 2 small. cakes,

441-9 -3l- Lumby, B. C.