Use recipe for Calumet One-egg Cake. Bake in two greased 9-inch layer
pans in moderate oven (375°F.) 25 minutes. Spread Custard Cream Filling
(page 18) between layers. Sift powdered sugar over top.
Chocolate Fudge Cake
(1 egg)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
½ cup butter or other shortening
1 cup sugar
1 egg, well beaten
2 squares Baker’s Unsweetened Chocolate, melted
¾ cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add egg and beat well; then chocolate
and blend. Add flour, alternately with milk, a small amount at a time.
Beat after each addition until smooth. Add vanilla. Bake in greased pan,
8 × 8 × 2 inches, in moderate oven (325°F.) 1 hour, or until done.
Spread Fudge Frosting (page 16), or Hungarian Chocolate Frosting (page
18) on top and sides of cake.
Plantation Marble Cake
(2 eggs)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon salt
½ cup butter or other shortening
1 cup sugar
2 eggs, well beaten
⅔ cup milk
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
2 tablespoons molasses
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add eggs; then flour, alternately with
milk, a small amount at a time. Beat after each addition until smooth.
Divide batter into two parts. To one part, add spices and molasses. Put
by tablespoons into greased loaf pan, 8 × 4 × 3 inches, alternating
light and dark mixtures. Bake in moderate oven (350°F.) 1 hour and 15
minutes, or until done. Spread Butter Frosting (page 17) on top and
sides of cake.
Louisiana Spice Cake
(2 eggs)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon salt
½ teaspoon ginger
1½ teaspoons cinnamon
¾ teaspoon cloves
¾ teaspoon nutmeg
½ cup butter or other shortening
1 cup sugar
2 eggs, well beaten
3 tablespoons molasses
7 tablespoons cold coffee
Sift flour once, measure, add baking powder, salt, and spices, and sift
together three times. Cream butter thoroughly, add sugar gradually, and
cream together until light and fluffy. Add eggs and beat well; then
molasses and blend. Add flour, alternately with coffee, a small amount
at a time. Beat after each addition until smooth. Bake in two greased
9-inch layer pans in moderate oven (375°F.) 25 minutes, or until done.
Spread Butter Frosting (page 17) between layers and on top of cake.
Patty’s Birthday Cake
(2 egg whites)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
¼ teaspoon salt
4 tablespoons butter or other shortening
1 cup sugar
2 egg whites, unbeaten
¾ cup milk
¼ teaspoon vanilla
¼ teaspoon almond extract
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together well. Add egg whites, one at a time, beating very thoroughly
after each addition. Add flour, alternately with milk, a small amount at
a time. Beat after each addition until smooth. Add flavoring. Bake in
greased pan, 8 × 8 × 2 inches, in moderate oven (350°F.) 50 minutes.
Spread Seven Minute Frosting (page 16) on top and sides of cake;
sprinkle with Baker’s Coconut, Southern Style, tinted a delicate pink.
Insert tiny pink candles in frosted cake.
Favorite Chocolate Layer Cake
(2 eggs)
2¼ cups sifted Swans Down Cake Flour
2¼ teaspoons Calumet Baking Powder
¼ teaspoon salt
½ cup butter or other shortening
1 cup sugar
2 eggs, well beaten
¾ cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift together
three times. Cream butter thoroughly, add sugar gradually, and cream
together until light and fluffy. Add eggs and beat well. Add flour,
alternately with milk, a small amount at a time. Beat after each
addition until smooth. Add vanilla. Bake in two greased 9-inch layer
pans in moderate oven (375°F.) 25 minutes. Spread Fudge Frosting (page
16) between layers and on top and sides of cake.