1/2 a cup of butter,
3/4 a cup of milk,
1 cup of sugar,
6 level tablespoonfuls of Baker's Cocoa,
3 eggs,
2 level teaspoonfuls of baking powder,
1 teaspoonful of vanilla,
1-1/2 or 2 cups of sifted pastry flour.
Cream the butter, stir in the sugar gradually, add the unbeaten eggs,
and beat all together until very creamy. Sift together one-half cup of
the flour, the cocoa and baking powder; use this flour first, then
alternate the milk and remaining flour, using enough to make mixture
stiff enough to drop from the spoon; add vanilla and beat until very
smooth; then bake in loaf in moderately hot oven thirty-five or forty
minutes.
Tests for baking cake. It is baked enough when:
1. It shrinks from the pan.
2. Touching it on the top, springs back.
3. No singing sound.