The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1936-01-31

like it.
It is a loaf cake but can be
halved and frosted. And if you
prefer you can use two frostings.
have included the recipe for a
fluffy white frosting and a glossy
chocolate icing made smooth and
moist with butter to pour over
this as a finishing touch.
Chocolate cake is mans des-
sert. And while the richness OF
fudge cake will hold a favored
place in his favor, other types Of
chocolate cake are also enjoyed.
In making chocolate cake, the
color is influenced by the leaven-
ing. If soda and sour milk are
used, the color turns red. If you
have never tried this type of cake,
think you will like it.
Cakes to be successful should
be made from standard recipes,
and directions carefully followed.
Butter cakes are more fine
grained if the shortening and
sugar are we'll creamed. A wooden
bowl and spoon are best for
Dreaming unless you have a mixer.
Creole Fudge Loaf
z cups of sifted cake flour
2 teaspoons double acting baking
powder
teaspoon salt
y cup butter or other shortening
! cup sugar
/ egg well beaten
squares of unsweetened choco-
late, melted
cup milk
] teaspoon vanilla
Sift flour once, measure, add
baking powder and salt, and Sift
together three times. Cream but
ter thoroughly, add sugar gradu-
ally, and cream until light. Add
egg and beat well; add chocolate
and blend.
Add flour alternately with milk,
beating after each addition until
smooth. Add vanilla. Bake in a
creased pan 8x8x2 in moderate
oven (325 degrees F.) for l hour.
Spread with Creole seven-minute
froSting.
, Creole Seven. Minute FrOSting
2 egg whites, unbeaten ~
Ia cups sugar
5 tablespoons water
lh teaspoons light corn syrup
. teaspoon vanilla.
Combine egg whites, sugar,
water, and syrup in top Of double
boiler, beating with rotary egg
beater until thoroughly mixed.
Place over rapidly boiling water,
beat constantly and cook seven
minutes or until froSting stands
in peaks. Spread over top and
sides Of cake. When set pour
over the top this mixture
2 squares Of unsweetened choco-
late
2 teaspoons of butter
Here is good recipe for red
chocolate cake, leavened with
soda and milk:
Chocolate Cake (red)
/ cup of sugar
2 cooking Spoonsful Of cocoa
IA cup butter
A teaspoon Of salt
] cup of sour milk
: IA cups of Sifted flour
! teaspoonful Of soda
egg
Cream butter thoroughly, add
sugar and cream until light and
fluffy. Sift flour, soda, cocoa,
and salt together and ado alter
nately with sour milk. Beat well.
Add one whole egg that has been
beaten. until smooth. Bake in loaf
pan in moderate oven $3.50 de-
grees F..
This inexpensive jam CAKE
comes from Kentucky. 1t is an
original recipe Of Mrs. Albert
(Anne Laurie) Powell, of Harrods-
burg, KY. It is rich and moist,
and, while not made with choco,
late, does have very good flavor.
Anne Laurie's Jam Cake
u cup of lard or shortening
2 cups of brown sugar
31a cups Of flour
2 cups of buttermilk
2 teaspoons of soda
cup jam
! cup of raisins
] teaspoon spices
Pinch Of salt
Mix lard, sugar, and cream well.
Add alternately buttermilk and
flour that has been sifted three
= times with the soda, spices, salt,
add jam and then raisinS which
have been soaked overnight in a
cup Of vine or commercial grape
Juice to make them plump and
season them. Bake in moderate
oven $3.50 degrees FL.
~~