LAYER CAKES

Chocolate Cake — Eggless. One cup sugar; 3^ cup grated chocolate; 1 cup sour milk; 1 heaping tablespoon butter; 3^ teaspoon soda; l}4 cups flour; va- nilla. Bake in 2 layers and ice with a chocolate frosting.

Chocolate Cake.

Cream 3^ cup butter and 13^ cups sugar; add yolks of 4 eggs;

2 squares of Baker's chocolate, dissolved in 5 tablespoons hot water;

3^ cup milk; lyi cups flour; 1 heaping teaspoon baking powder;

lastly add l)eaten whites of eggs. Bake in layers. Frost with

chocolate or white icing.

— Mrs. Schuleik.

Chocolate Cieam Cake I.

Beat 3€ cup butter to a cream and beat the yolks of 2 eggs until thick. Then gradually beat 3^ cup of sugar into each and combine the 2 mixtures. Add 4 ounces of chocolate, melted over hot water. Then alternately add 3^ cup milk and 13^ cups flour, sifted with 2 level teaspoons baking powder. Lastly, add whites of 2 eggs, beaten dry, and 1 teaspoon vanilla. Bake in 2 layers.

— Mrs. Edward M. Heiliger.

Chocolate Cream Cake IL

One and one-half cups sugar; 3^ cup butter (scant); 1 cup milk or water; 2>^ cups Swansdown flour; 2 heaping teaspoons baking powder, sifted with the last 3^ cup flour; whites of 4 eggs. Cream the butter and sugar, add the milk, then the flour and baking powder. Beat thoroughly. Lastly, add stiffly beaten whites. Put in square cake tins and let stand 5 minutes before baking. Bake in a moder- ate oven.

CAKES, CAKE FILLINGS AND FROSTINGS, GINGERBREAD. 241

Icing: One and one-half cups sugar; Yi cup fresh milk. Boil together slowly in a porcelain dish about 10 minutes until it threads. Then take from fire and add butter the size of a walnut. Beat con- stantly until cold; then flavor and spread on the cake. Melt Baker's chocolate and when white frosting is set, spread over the top with

— Mrs. L. a. Weyburn.

Orange Cake.

One cup sugar; 1 tablespoon melted butter; 2 eggs; 3^ cup of milk; 13^2 cups of flour; 2 teaspoons baking powder; 1 tablespoon orange juice; 1 teaspoon grated rind. Mix in order given, bake in square pan, split and fill with orange cream.

Orange Cream: Into a cup put the grated rind of 3^ an orange and the juice of 1 orange, 1 tablespoon of lemon juice and fill cup with hot water; strain and put on to boil. Add 1 tablespoon cornstarch, wet with cold water, and cook 10 minutes, being careful not to burn it. Beat yolk of 1 egg with 2 heaping teaspoons of sugar, add to the mixture with 1 teaspoon butter and cook until butter is dis- solved. When cool, fill the cake with the cream and ice with orange

— Glen Culver.

Marshmallow Cake.

Two cups sugar; 3^ cup butter; 23^^ cups flour; 1 heaping tea- spoon baking powder; whites of 4 eggs, beaten stiff and folded in last. Bake in two layers.

Filling: 2 cups sugar, 8 tablespoons water; boil until it threads, then pour over beaten whites of 2 eggs. Then pour it over 1 cup of marshmallows, which have been melted over hot water.

— Mrs. Ward Crumb.

Toasted Marshmallow Cake. Beat }/2 cup butter to a cream; gradually beat in 1 cup sugar, then beaten yolks of 8 eggs. Sift together 13^^ cups flour and 2 level teaspoons baking powder; add to the first mixture alternately with Y2 cup milk and 1 teaspoon vanilla. Lastly, beat in whites of 2 eggs, beaten dry. Bake in 2 layer cake pans. Put together with chocolate filling and decorate with toasted marshmallows.

Fresh Cocoanut Cake.

Tvvo cups sugar; 3^ cup butter (scant); 1 cup milk; 3 cups of Swansdown flour; 2 heaping teaspoons baking powder; 1 teaspoon-

242 THE MENDELSSOHN CLUB COOK BOOK.

fill of vanilla; whites of 8 eggs. Cream butter and sugar, add the milk, then the flour with baking powder sifted in. Gradually add the beaten whites of the eggs. Bake in 2 long layer pans.

Filling: 1 grated cocoanut; 2 cups sugar; Yi cup boiling water; whites of 2 eggs; flavor with vanilla. Boil sugar and water until it threads, then pour on the beaten whites of the eggs, slowly at first, beating until the frosting can be spread an inch thick. Spread between the layers and sprinkle thickly with the cocoanut.

— Mrs. James Harned.

Aristocratic Cake.

One pound butter; 1 pound sugar; 1 jDound pastry flour; 12 eggs. Cream butter and sugar; add beaten yolks of eggs, flour and Y wine glass of brandy, and lastly the stiffly beaten whites. Divide into 4 parts. To the first part add Y2 pound each of raisins and currants and Y pound of citron, cut up; cinnamon, cloves and nutmeg to taste. To the second part add 3 peeled oranges, cut in very small pieces, and rolled in flour. Fold in the batter slowly so as not to crush pieces. To third part add 1 pound almonds, blanched and cut fine. To fourth part add 3 tablespoons grated choco- late and flavor with vanilla. When these are separately baked and cooled, put together with boiled frosting. Best when 3 days' old.

— Mrs. Freeman Graham.

Harlequin Cake.

One cup sugar, 3^ cup butter, creamed; K cup milk; 1 3/2 cups

flour; 13^ teaspoons baking powder; beaten whites of 4 eggs. Divide

in half. Color 1 part pink. Bake each half in 1 layer. 3^^ cup sugar,

34 cup butter, creamed; 3^ cup milk; 134 cups flour; 2 teaspoons

baking powder; yolks 4 eggs, well beaten. Divide in half. To first

half add juice and grated rind of Yi lemon. To second half add 1

ounce of^^Baker's chocolate and one-eighth cup of milk. Put the 4

layers together with white icing.

— Georgie Somers.

Dolly Varden Cake.

One-half cup butter; 1 cup sugar; Y2 cup sweet milk; 2 cups flour; 2 eggs; 2 teaspoons baking powder. Cream the butter and sugar; add the eggs and milk, then the flour and baking powder. Divide into 2 layers. Into second layer put 1 tablespoon cold

CAKES, CAKE FILLINGS AND FROSTINGS, GINGERBREAD. 243

coffee; 3^ tablespoon molasses; 3^ cup chopped raisins and spice to taste. Bake, and put layers together with jelly or frosting.

— Mrs. J. L. Keep.

Plain Layer Cake.

One and one-half cups of C sugar; 3^ cup butter; 2 eggs, beaten; 1 cup milk; 2]/^ cups flour sifted with 2 teaspoons baking powder. Bake in layers and use any preferred filling.

— Mrs. T. V. Engstrom.

Mocha Filling I.

One cup unsalted butter; 2 cups powdered sugar; rub to a cream, add yolks of 3 eggs and cream more; add slowly 3^ cup very strong freshly made coffee, spread on cake, adding chopped walnuts.

—Mrs. T. K. Hicks.

Mocha Filling II.

One cup powdered sugar; butter size of an egg; cream to- gether, add 1 teaspoon vanilla, 2 teaspoons dry cocoa and 2 table- spoons very strong freshly made coffee.

—Mrs. T. K. Hicks.

Apple Filling.

One large sour apple, peeled and grated; juice and rind of 1 lemon; 1 large cup sugar; yolk of 1 egg; beat all together and cook until thick. Let cool and spread.

— Mrs. Guy Smith.

Raisin Filling.

One cup sugar; 1 cup chopped raisins; 4 tablespoons water. Cook until it spins a thread. Pour slowly over stiffly beaten white of 1 egg. Beat until creamy.

Cocoa Filling.

Two tablespoons strong coffee; 2 teaspoons cocoa; confection- er's sugar to thicken; 1 teaspoon vanilla; 1 tablespoon soft butter.

— Ruth Drysdale,

Ice Cream Filling. One teaspoon water; 1 teaspoon butter, heaping; powdered sugar enough to thicken. Cream these together thoroughly and add the stiffly beaten white^ofjl egg. Flavor with a little citric acid dissolved in water.

244 THE MENDELSSOHN CLUB COOK BOOK.

Sour Cream Filling.

One cup sour cream; 1 cup sugar; 1 cup hickory nuts, chopped fine. Boil sugar and cream together until it threads. Take from fire, stir in the nuts and beat until creamy.

—Mrs. T. K. Hicks.

Chocolate Filling I.

Two squares chocolate; 4 tablespoons hot water; 2 tablespoons butter; Yi cup sugar; 3^ cup milk which should be added after the above ingredients have been thoroughly dissolved over hot water. Cook until consistency of thick cream. Beat until thick enough to spread.

Chocolate Filling II.

Melt 2 squares Baker's chocolate in a double boiler; stir in enough powdered sugar to thicken, about Ij/^ cups, then stir in 3^ cup chopped raisins or use raisins and nuts which have been chop- ped. Fine for devil's food cake.

Plain frosting.

One cup confectioner's sugar; 2 tablespoons boiling water or milk; 3^ teaspoon vanilla, or 1 teaspoon lemon juice.

Boiled Frosting.

One egg, 1 cup sugar, 4 tablespoons water; boil until it threads, then pour slowly over stiffly beaten white of egg. Flavor to taste.

Caramel Frosting. Boil 13^ cups brown sugar, 3^ cup cream and 1 teaspoon but- ter, 40 minutes. Add 3^ pound marshmallows, 1 teaspoon vanilla and beat until thick enough to spread. The marshmallows may be omitted. Then simply beat ingredients until of a proper con- sistency and spread.

Fruit Frosting.

One cup mashed fruit (strawberries, raspberries or peaches); 1 cup sugar; white of 1 egg. Whip all together until stiff.

— Mrs. J. L. Keep.

CAKES, CAKE FILLINGS AND FROSTINGS, GINGERBREAD. 245

Divinity Fudge Frosting.

Two cups (even) granulated sugar; 3^ cup Karo corn syrup; ^^ cup water; 2 eggs (wliites). Boil all but eggs until it forms a soft ball in water. Pour this onto the beaten whites of the eggs and beat the whole until almost cold. Add 3^ cup of chopped nuts. This makes a delicious frosting for angel cake. Candied cherries, chopped, may also be added.

—Mrs. G. D. R.

Chocolate Nut Frosting.

Boil 1 cup sugar and 3^ cup water until it forms a thread. Pour slowly, beating constantly, onto the beaten yolks of 2 eggs. Then pour this mixture onto 1 square of melted chocolate, add nut meats and 3^ teaspoon vanilla. Beat until cold enough to spread.

Sliced bananas, shredded pineapple, orange juice and grated rind, or almost any fruit cut fine added to a plain or boiled frosting, makes a delicious filling for cakes.

246 THE MENDELSSOHN CLUP COOK BOOK.