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Chocolate Jelly Cake.
The following recipe is from Bertha Stanley, Decatur City, Iowa. I give it in her own words: Two cups sugar, 1 cup butter, the yolks of five eggs and the whites of two; 1 cup of milk, 31/2 cups of flour, 1 tea-spoonful of cream of tartar, 1/2 tea-spoonful of soda. Spread on 8 tins and bake in a quick oven. Use the following mixture for filling: Whites of 3 eggs, 11/2 cups of sugar, 3 table-spoonfuls of grated chocolate, 1 tea-spoonful extract of vanilla. Beat well together and spread between the layers and on top of the cake.
Remarks. —If it is preferred, at any time, any cake, although directed to be baked in layers, may be baked in a loaf, or loaves, by putting the chocolate, grated or dessicated (dried), cocoanut, orange, lemon, etc., into the cake mixture, instead of putting them into the jelly, as directed when the cake is to be baked in layers. With a little practice, in both ways, you can make a great variety of cakes with but few recipes.
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