40 F.W.U.A. COOK BOOK

CHOCOLATE CAKE

3 squares unsweetened % tsp. salt
chocolate | 1 tsp. vanilla
4 tbsp. shortening 1 tsp. soda
2 cups white sugar 1 tsp. baking powder
2 egg yolks 2 cups sifted cake flour

1% cups milk

Melt chocolate and shortening. Cook and add sugar, mix well. Com-
bine egg yolks with 1 cup milk. Add to chocolate and mix well. Add salt,
flour, vanilla and rest of milk with soda dissolved in it. Stir in quickly.

Batter will be thin. Bake in pan 15” x11” or two layer tins. Bake 30
minutes in 350° oven.

Mrs. Pearson, Tofield F.W.U.A. No. 620

CHOCOLATE MARSHMALLOW ROLL

% cup sifted cake flour 1 tbsp. lemon juice
% tsp. salt 5 eggs, separated
4 tbsp. cocoa 1 cup sugar

Sift flour, salt and cocoa together 4 times, add lemon juice to beaten
egg yolks and beat until thick enough to hold a soft peak. Beat egg whites
stiff. Fold in sugar in small amounts. Then fold in yolks. Fold in flour
mixture in small amounts. Pour into paper greased pan 11” x16”. Bake
in moderate oven 350° for 15 minutes.. When baked roll it up in damp
—T = cold, unroll it and spread with marshmallows. Reroll again
and chi :

Mrs. J. Storoschuk, Inland F.W.U.A. No. 615

CHOCOLATE SPONGE CAKE

4 eggs 1 cup granulated sugar
¥3 cup cocoa 24 cup flour
Y% tsp. baking powder Y% tsp. salt
% cup hot water 1 tsp. vanilla
Method:

Separate eggs. Beat yolks until thick. Beat in half of sugar, add hot
water and vanilla. Beat whites until firm, add remainder of sugar. Fold
into yolk mixture. Sift flour, cocoa, baking powder together. Fold into
egg mixture. Bake in tube pan, 40 minutes, at 325° F.

Mrs. V. McLaughlin, Asst. Sec., Manitoba Farmers’ Union

CHOCOLATE UPSIDE DOWN CAKE

1% cups flour 2 tbsp. butter
% cup sugar 1% cup milk
2 tsp. baking powder 1 tsp. vanilla
% tsp. salt 2 tbsp. cocoa

Sift flour, sugar, baking powder, salt and cocoa. Melt butter, mix

with milk and vanilla. Stir into the dry mixture. Pour into a greased glass
layer cake dish.

Topping:
2 tbsp. cocoa % cup white sugar
% cup brown sugar 1% cups boiling water

Mix together cocoa and sugar, spread over top of cake. Over all pour
the 1% cups boiling water and bake in moderate oven 300° to 350° for
one hour. Meare warm or cool with whipped cream.

Mrs. V. Vestrum, Beddington F.W.U.A. No. 1003

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