3 squares grated unsweetened chocolate 2 tablespoons sugar 1-1/2 tablespoons milk 4 tablespoons shortening 1 cup sugar 2 eggs 2/3 cup milk 1-1/3 cups flour 2 teaspoons Dr. Price’s Baking Powder 1/8 teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and 1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture. Sift together flour, baking powder and salt and add alternately, a little at a time with the milk to the first mixture. Fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing page 17.
3 tablespoons shortening 3/4 cup sugar Yolks of 3 eggs 1 teaspoon flavoring extract 1/2 cup milk 1-1/2 cups flour 3 teaspoons Dr. Price’s Baking Powder
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing page 17.
Note—This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
1 cup sugar 1-1/3 cups flour 1/2 teaspoon cream of tartar 3 teaspoons Dr. Price’s Baking Powder 1/3 teaspoon salt 2/3 cup scalded milk 1 teaspoon almond or vanilla extract Whites of 3 eggs
Mix and sift first five ingredients four times. Add milk, cooled slightly, very slowly, beating continually; add flavoring; mix well and fold in beaten whites of eggs. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with either white or chocolate icing page 17.
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together four times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing page 17.
Whites of 8 eggs 1 teaspoon cream of tartar 3/4 cup granulated sugar 3/4 cup flour 1 teaspoon Dr. Price’s Baking Powder 1/4 teaspoon salt 1 teaspoon vanilla extract