Use recipe for Favorite Chocolate Layer Cake. Turn the batter into
greased cup-cake pans, filling them ⅔ full; bake in moderate oven
(375°F.) 20 minutes, or until done. Cover with Chocolate Wonder Frosting
(page 17), or Burnt Sugar Frosting (page 16). Makes 2 dozen cakes.
Busy Day Cake
(3 eggs)
3 cups sifted Swans Down Cake Flour
4 teaspoons Calumet Baking Powder
¼ teaspoon salt
1⅔ cups sugar
½ cup softened butter or other shortening
3 eggs, well beaten
1¼ cups milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder, salt, and sugar, and sift
together three times. Add butter. Combine eggs, milk, and vanilla, and
add to flour mixture, stirring until all flour is dampened. Then beat
vigorously 1 minute. Bake in three greased 9-inch layer pans in moderate
oven (375°F.) 25 minutes. Spread Orange Butter Frosting (page 17)
between layers and on top of cake.
Coconut Layer Cake
(3 eggs)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
½ teaspoon salt
⅔ cup butter or other shortening
1 cup sugar
3 egg yolks, well beaten
⅓ cup milk
1 teaspoon vanilla
3 egg whites, stiffly beaten
1 can Baker’s Coconut, Southern Style
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 yolks; then flour, alternately
with milk, a small amount at a time. Beat after each addition until
smooth. Add vanilla and fold in egg whites. Bake in two greased 9-inch
layer pans in moderate oven (375°F.) 25 to 30 minutes. Spread Seven
Minute Frosting (page 16) between layers and on top and sides of cake.
Sprinkle each layer and outside of cake with coconut while frosting is
still soft.
Prize Devil’s Food Cake
(3 eggs)
2 cups sifted Swans Down Cake Flour
2¾ teaspoons Calumet Baking Powder
¼ teaspoon salt
⅔ cup butter or other shortening
1½ cups sugar
3 eggs, well beaten
3 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 eggs and beat well; then chocolate
and beat until smooth. 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 (350°F.) 35 minutes, or
until done. Spread Seven Minute Frosting (page 16) between layers and on
top and sides of cake.
Burnt Sugar Cake
(3 eggs)
½ cup sugar
¼ cup hot water
3 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
½ teaspoon salt
½ cup butter or other shortening
1½ cups sugar
3 egg yolks, well beaten
1 cup water
1 teaspoon vanilla
2 tablespoons caramelized sugar syrup
3 egg whites, stiffly beaten
To make caramelized sugar syrup, place ½ cup sugar in skillet over
medium flame and stir constantly until melted and quite dark. Remove
from fire, add ¼ cup hot water, stir until dissolved. Cool.
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 yolks and beat well. Add flour,
alternately with water, a small amount at a time. Beat after each
addition until smooth. Add vanilla. Add 2 tablespoons caramelized sugar
syrup and blend. Fold in egg whites. Bake in two greased 9-inch layer
pans in moderate oven (375°F.) 25 to 30 minutes, or until done. Spread
Burnt Sugar Frosting (page 16), made with remaining caramelized sugar
syrup, between layers and on top and sides of cake.