For filling. Melt granulated sugar in small pan and stir until it becomes a light brown syrup, add the water gradually, then brown sugar, Crisco, salt, and chocolate stirring all the time. Cook until it forms a soft ball when tried in cold water, or 240 deg. F. Remove from fire, add vanilla, beat until creamy, then spread between cakes.
Sufficient for one layer cake.
1 cupful sugar 3/4 teaspoonful salt 1/4 cupful grated chocolate 3/4 cupful Crisco 5 eggs 2 cupfuls flour 1 teaspoonful baking powder 1/2 cupful sultana raisins 1/2 cupful candied chopped citron peel
For Chocolate Frosting
2 tablespoonfuls Crisco 2 squares melted bitter chocolate 2 cupfuls powdered sugar 6 tablespoonfuls coffee 1/4 teaspoonful salt 1/2 teaspoonful vanilla extract
For cake. Cream Crisco; add sugar gradually, yolks of eggs well beaten, milk, flour, salt, baking powder, grated chocolate, citron, and raisins. Mix and beat two minutes, then fold in stiffly beaten whites of eggs. Turn into Criscoed and floured tin and bake for one and a quarter hours in a moderate oven. When cold cover with frosting.
For chocolate frosting. Knead Crisco into sugar. Melt chocolate, add coffee, sugar, salt, and Crisco, and stir until thick, then add vanilla and put away to cool. When cold spread on cake. This frosting may be used any time. It is just as good made one day and used the next by adding a little more hot coffee. It is always soft, creamy and delicious.
Sufficient for one cake.
Cocoanut Layer Cake
1 cupful sugar 3 cupfuls flour 1/2 teaspoonful salt 4 eggs 1/2 cupful Crisco 1 cupful milk 2 teaspoonfuls vanilla extract 3 teaspoonfuls baking powder
1 teaspoonful Crisco 1 cupful sugar 1 cupful water Pinch cream of tartar 1 teaspoonful vanilla extract 1 white of egg 1/2 cupful chopped cocoanut 1/4 teaspoonful salt
For cake. Cream Crisco and sugar together, sift the flour, baking powder, and salt, and add alternately with the beaten yolks of eggs and milk. Beat thoroughly, then add stiffly beaten whites of eggs and flavoring and mix gently. Grease layer tins with Crisco then flour them and divide mixture into three portions. Bake in a moderate oven twenty minutes.
For filling. Boil water and sugar together, add Crisco and cream of tartar, and boil until it forms a soft ball when tried in cold water, or 240 deg. F. Beat white of egg to stiff froth, add salt, then pour in syrup gradually, add vanilla and beat until thick and cold. Spread on cake and sprinkle over with cocoanut.
Sufficient for three layers.