The Waterbury Democrat., 1936-10-06
xHB IABANE~- Food Suggestions
 By Mrs. Mary E. Dague
BY NEA Service

Is chocolate cake the first fav- orite with your family? It is, fl yours is strictly orthodox Ameri:- can household, representative of the nation as a whole. Chocolate cake and apple pie-these are Americas preferred desserts, according to the food experts.
 Well, chocolate cake can be a treat, indeed. But, unless there is unusual unanimity in the home, one member, at least, is likely to vote for some other variety, for instance cocoanut. Among the chocolate cake devotees, too, there are differences of opinion, some preferring dark cake and some a light cake with chocolate icing. To please all tastes, here are a variety Of recipes. Now then, out with the cake bowl and egg beater!
 Devils Food Cake
 Two cups sifted cake flour, 1 teaspoon soda, Ia cup butter or other shortening, l 1-4 cups brown sugar, firmly packed, 2 eggs or egg yolks, rlnbeatep, 3 squares unsweetened chocolate, melted, cup milk, teaspoon vanilla.
 Sift flour once, measure, add soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating well after each; then add chocolate and blend. Add flour, alternately with milk, a small amount at 8 time, beating after each addition until smooth. Add vanilla. Bake in two greased deep 9-inch layer pans in moderate oven (350 degrees F) 25 to 30 minutes. Spread boiled frosting between layers and on top and sides of cake.
 Boiled Frosting
 Two egg whites, unbeaten, 1 1-2 cups sugar, 5 tablespoons water, 1-2 teaspoons light corn syrup, 1 teaspoon vanilla.
 Combine egg whites, sugar, wa- ter and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg .. oh gcP
 beater, and cook 2 minutes, or until frosting will stand in peaks. Re- move from boiling water; add van- fila and beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers.
 Chocolate Layer Cake
 Two cups sifted cake flour, teaspoons combination or tart rate baking powder, IA teaspoon salt, 4 tablespoons butter or other shortening, cup sugar, egg, unbeaten, 3-4 cup milk, tea spoon vanilla.
 Sift flour once, measure, add baking powder and salt, and sift together three times. Cream but ter thoroughly, add sugar grad ually, and cream together well. Add egg and beat very thorough ly. Add flour, alternately with milk, small amount at time, beating after each addition until smooth. Add vanilla. Bake in two greased 8-inch layer pans in moderate oven (35 degrees F.) 25 minutes. Spread chocolate frosting between layers and on top and sides of cake.
 Chocolate FrOsting
 Four squares u1sweetened choc- olate, 1 cup confectioners' sugar, 2 tablespoons hot water, 2 eggs, 6 tablespoons butter.
 Melt chocolate in double boiler. Remove from boiling water, add sugar and water and blend. Add eggs, one at 8 time, beating well after each addition. Add butter. one-third at time, beating thor oughly after each amount. Makes enough frosting to cover tops and sides of two 8-inch layers.
 For cocoanut layer cake, use the recipe for chocolate layer