The Waterbury Democrat., 1933-04-14
Chocolate Cake That
 Is a Real Triumph
Cycles in Cake Styles as Well as in Clothes Fashions
 Change With the Times

Presidents and princes, society leaders and debutantes, diplomats of America and Europe--Madame Blanche has made cakes for them all Eighty-one years old now, this weii-known figure in speciality baking still watches the trend of cake fashions in her famous little shop in New York.
 There are cycles in cake styles just as there are cycles in clothes fashions, Madame Blanche claims. Witness, she says. the present tre- nendous popularity of chocolate cake as n birthday cake.
 The modern, chocolate birthday cake ts a simpler, moro healthfnl version of fl French c0nfection, Chocolate Mocha Tart, popular as 4 birthday cake about twenty years ago. Madame Blanche main taIns,
 "In my native France, as in America, chocolate is tho fhvorite flavor" says Madame Blanche. ''It ts interesting 10 observe how the Datural preference for ohOcolotc has Lriumphed over il tradition ~-- the tradition held for almost two decades nOW-~thnt fl birthday cake JWuSt pNSSbShiHy Ue "Hllt UT DIHb cake"
 Most birthdays arc family cclc- br1tions. including possibly, h few immediate friends, Madame Blanche points out. In small. closely knit group of this kind the hostess knows the flavor choice of each individual chocolate- and she employs it for birthday cakes as well as for cakes for other oc- casiOne.
 The recipes given below have been found most delightful for tho modern chocolate birthday cake. But whether or not there is n birthday in the family Just now. .Ohe or another of these two cakes with the accompanying fr0sting Will make an occasion In itself. Ambassador Chocolate Birthday
 Cake
 Z cups sifted cake flour
 ] teaspoon soda
 l Ia cups brown sugar. firmly packed
 { squares unsweeteHed chocolate, melted.
 i-2 teaspoon salt
 cup butter or other shorten ing
 2 eggs. well beaten
 2s3 cup cold water
 Sift flour once. Heatur", add sodn 1nd shIt and sift together thfee times. Cream butter thor- 6u3bly. add sugar gradually. and cream together uBtil light and ruf. fy Add cags and beat well. Add chocolate and beat until smooth. Add flour alternately with water, fl smaIi amount ht q time. Beat ht- fer each addition until smooth. Bake ib two deep Efeascd 3-inch layer pans in moderate oven (35g degrees F.) 90 minutes. Spread chocolate seven minute froeting between layers and on top and sides of cake.
 Chocolate Seven Minute E'rOsting
 7 egg whites, unbeaten
 l-2 teaspoons light corn syrup
 squares unsWeetened chocolate, melted and cooled
 I-2 cups sugar
 tablespoons water
 teaspoon vanilla.
 Put eRR whites, sugar, corn syrup. and water In upper part of double boiler Beat %lih rotary sag bcnter untii thoroughly mixed. Place over rapidly boiling water. beat constantly with rotary egg behteF. and cook minutes, or un- III ffostipg will stand in peaks, Remove from fire, fold in choco- late and vanilla. GDo not heat miHturc). Cool and spread on cake. Makes enough frOaiing 10 cover Tops and sides Of two 3-inch lay CTS.
 Itjci Chocolate Cake
 cups sifted cake flour
 ls2 teaspoon fodh
 ] cup sugar
 , squares unsWecteHcd chocolate, melted
 eRg whites, atiffiy beaten
 2 teaspoons baking powder
 i~2 cup butter or other shorten