MARBLE CAKE II
Make plain cake page 10, saving out one-third of batter and adding to it 1-1/2 ounces melted unsweetened chocolate. This chocolate batter is then dropped by spoonfuls into the white batter after it is put into the pan.
FEATHER COCOANUT CAKE
1-1/2 cups flour 7/8 cup sugar 2 teaspoons Dr. Price’s Baking Powder 2 tablespoons shortening 1 egg 1/2 cup milk 1 teaspoon lemon extract 1/2 cup fresh grated cocoanut
Sift flour, sugar and baking powder into bowl. Add melted shortening and beaten egg to milk and add to dry ingredients. Mix well, add flavoring and cocoanut and bake in greased loaf pan in moderate oven 35 to 45 minutes. Before serving, sprinkle with a little powdered sugar, or if desired, ice with white icing with grated cocoanut sprinkled on top.
MAPLE NUT CAKE
1/3 cup shortening 1 cup light brown sugar 2 eggs 1/2 cup milk 1-1/2 cups flour 1/4 teaspoon salt 2 teaspoons Dr. Price’s Baking Powder 1 cup chopped nuts—preferably pecans 1 teaspoon vanilla extract
Cream shortening, add sugar slowly and yolks of eggs and milk and beat well; add flour, salt and baking powder which have been sifted together; add nuts and fold in beaten whites of eggs; add flavoring. Bake in well greased loaf pan in moderate oven 35 to 45 minutes. Cover with maple icing page 17 and while still soft sprinkle with chopped nuts.
CHOCOLATE LAYER CAKE
1/3 cup shortening 1 cup sugar 1 egg 1 cup milk 1-3/4 cups flour 4 teaspoons Dr. Price’s Baking Powder 1/4 teaspoon salt 1 teaspoon vanilla extract
Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk and mix well; add one half the flour which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with
CHOCOLATE FILLING AND ICING
3 cups confectioners’ sugar Boiling water 1 teaspoon vanilla extract 2 ounces (2 squares) unsweetened chocolate 1/2 teaspoon grated orange peel
To sugar add boiling water very slowly to make a smooth paste; add vanilla, melted chocolate and orange peel. Spread between layers and on top of cake.
This makes a delicious dessert if baked in two layers, iced, and spread with slightly sweetened whipped cream.
COFFEE SPICE CAKE WITH MOCHA FILLING
1/2 cup shortening 1 cup sugar 2 eggs 1/2 cup strong coffee 2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/8 teaspoon salt 2 teaspoons mixed spices
Cream shortening and sugar until light; add well beaten yolks of eggs; add coffee slowly; add half of flour sifted with baking powder, salt and spices; mix and add well beaten whites of eggs; add remainder of flour and mix lightly. Pour into two large greased layer cake tins and bake in moderate oven 45 to 50 minutes. Spread between layers and cover top with