Cakes

Chocolate Cake

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 squares chocolate
• 3 tablespoons water
• 1 teaspoon salt
• 4 eggs
• 1 3/4 cups flour
• 3 teaspoons baking powder
• 1/2 cup milk
• 1 teaspoon vanilla

Soften the shortening over hot water. Cream with the sugar, saving 1 tablespoon of the sugar to mix with chocolate and water. Cook chocolate, water and sugar until it is liquid. Mix with sugar and shortening. Add the well beaten yolks of the eggs. Mix and sift salt, baking powder and flour, and add to the first mixture alternately with the milk. Cut and fold in the egg whites beaten stiff. Add the flavoring. Line pans with oil paper. Pour in the mixture and bake at 350 degrees for 35 minutes. This makes two layers.

White Cake

• 1/2 cup white shortening
• 1 cup sugar
• 2 cups pastry flour
• 3 teaspoons baking powder
• 3 egg whites
• 2/3 cup milk
• 1/2 teaspoon flavoring

Cream shortening and sugar until very creamy. Sift baking powder and flour together three times. Add to first mixture alternately with milk. Flavor and cut and fold in the stiffly beaten egg whites. Bake in two layers at 370 degrees for 35 minutes.

White Nut Cake

To white cake recipe add 1/2 cup crushed nut meats. Line loaf cake pan with oil paper and pour in the mixture. Bake at 330 degrees F. for 1 hour.

Quick Sponge Cake

• 4 eggs
• 1 1/2 cups sugar
• 1/2 cup boiling water
• 2 cups pastry flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon lemon extract

Heat eggs adding the sugar gradually until very light and smooth. Add the flavoring. Sift flour and baking powder and fold into the mixture. Add boiling water and mix lightly but thoroughly. Pour into an ungreased tube pan and bake at once in an oven at 350 degrees F. for 50 minutes.

Angel Food Cake

• 8 egg whites
• 1 1/4 cups sugar
• 1/2 teaspoon cream of tartar
• 1 cup pastry flour
• 1 teaspoonful vanilla
• 1/2 teaspoon lemon extract

Beat egg whites till frothy. Add cream of tartar and beat stiff enough to stand alone. Cut and fold in the sugar and flour and flavoring. Pour into ungreased pan and bake at 350 degrees for 50 minutes.

Sour Cream Cake

• 1/2 cup butter
• 1 cup sugar
• 1 cup sour cream or milk
• 2 eggs
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon baking powder
• 1/2 teaspoon soda
• 1/2 cup chopped raisins
• 2 cups flour
• 1 teaspoon allspice

Cream butter and sugar very well. Add well beaten eggs. Mix and sift all dry ingredients and add alternately with sour cream or milk. Pour into layer pans lined with oiled paper. Bake at 350 degrees F. for 35 minutes.

Drop Cakes

• 1 egg
• 1/2 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 1/4 teaspoon vanilla
• 1/2 teaspoon lemon
• 1 tablespoon melted butter

Beat the egg until very light. Gradually add the sugar and continue beating. Mix and sift the dry ingredients and add alternately with the milk. Finally add melted butter and flavoring and mix thoroughly. Pour into greased muffin pans and bake at 400 degrees F. for 35 minutes.

Holiday Fruit Cakes

• 1 1/4 cups sugar
• 1 cup shortening
• 4 eggs
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cloves
• 1 teaspoon mace
• 2 cups flour
• 2 cups raisins
• 1 cup currants
• 3/4 cup candied cherries
• 1 cup candied pineapple
• 1/2 cup dried apricots
• 3/4 cup candied citron
• 1/4 cup each orange and lemon rind
• 1/2 cup coffee

Cream shortening and sugar. Add unbeaten eggs with coffee and chopped fruits and mix well. Sift all dry ingredients and add to first mixture. Beat 5 minutes. Bake in paper lined loaf pan at 275 degrees F. for 3 hours.

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