Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the
third of a cup of butter, one egg, one slightly heaping teaspoonful of
soda sifted with the flour, one heaping teaspoonful of ginger, one cup
of currants. Beat the egg a little, add the molasses with the butter
melted and stirred into it, then the currants, about half the milk, all
of the flour, beat well and add the rest of the milk. Bake in two cakes
in a quick oven from twelve to fifteen minutes. Use the chocolate
filling, given for chocolate layer cake, and ice the top and the sides
with the same.