CAKES AND COOKIES
DEVIL'S FOOD
- 1 cup sugar,
- 1 egg,
- 1 cup of milk,
- 1½ teaspoons baking powder,
- 1 heaping cup of flour,
- 1 teaspoon vanilla extract,
- ½ cup butter,
- ⅛ lb. unsweetened chocolate.
Cream sugar with egg, add milk, flour, baking powder and vanilla. Melt butter with chocolate and add. Bake slowly in layers. When cool fill in between layers with jelly. Whipped cream on top.
DOBORST TORTE
- 6 eggs,
- 1 cup sugar,
- 1 teaspoon vanilla,
- ¾ cup flour,
- 1 teaspoon baking powder.
Beat yoke of eggs with sugar—add flour, baking powder, vanilla and beaten whites. This quantity makes five thin layers.
FILLING FOR DOBORST TORTE
- 3 squares of sweet vanilla chocolate,
- 3 eggs,
- ½ lb. sweet butter,
- 1½ cups sugar.
Grate chocolate, add eggs and beat. Add sugar and vanilla, beat again and cook in double boiler until thick. When well cooled, add creamed butter. Mix well, spread between layers and on top.
DUCHESS CAKE
- 1½ cups butter,
- 1 cup sugar,
- 6 eggs,
- 1 pint flour,
- 1 teaspoon baking powder,
- Any flavoring to taste.
Cream butter with sugar, add eggs, two at a time, beating ten minutes each time, add flour sifted with baking powder and flavoring. Bake in shallow pan for thirty minutes, using any desired icing.
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