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Classic
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page 123
mixed, and for dark cakes, use brown sugar. Old cake makers with experience are
in the habit of beating the milk and all minor ingredients with the butter and
the sugar, then the yolks of the eggs, then the whites and lastly the flour.
Chocolate cake.
One cup butter, 2 of sugar, 5 eggs, leaving out 2 of the whites, 1 scant cup of
milk, 2 teaspoonfuls of baking powder; mix well in 3 cups of flour, bake in 2
long shallow tins. Dressing: Beat the whites of 2 eggs to a stiff froth, add a
scant cup and a half of sugar; flavor with vanilla, add 6 tablespoons of grated
chocolate; add the dressing when the cake is cold and cut in diamond slices.
Imperial cake.
One pound of flour, half a pound of batter, 12 ounces of sugar, 4 eggs, half a
pound currants, (well washed), half a teaspoon soda dissolved in hot water,
grated rind and juice of half a lemon, and 1 teaspoonful of cinnamon. Drop from
a spoon upon a well buttered paper, lining a baking pan. Bake quickly.
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