MRS. RORER'S CHOCOLATE CAKE

MRS. RORER'S CHOCOLATE CAKE

Ingredients:
2 ounces of chocolate,
4 eggs,
1/2 a cup of milk,
1 teaspoonful of vanilla,
1/2 a cup of butter,

Directions:
1−1/2 cups of sugar,
1 heaping teaspoonful of baking powder,
1−3/4 cups of flour.
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Dissolve the chocolate in five tablespoonfuls of boiling water. Beat the
butter to a cream, add the yolks, beat again, then the milk, then the melted
chocolate and flour. Give the whole a vigorous beating. Now beat the
whites of the eggs to a stiff froth, and stir them carefully into the mixture;
add the vanilla and baking powder. Mix quickly and lightly, turn into
well−greased cake pan and bake in a moderate oven forty−five
minutes.−−From Mrs. Rorer's Cook Book.
MRS. LINCOLN'S CHOCOLATE CARAMELS
One cup of molasses, half a cup of sugar, one−quarter of a pound of
chocolate cut fine, half a cup of milk, and one heaping tablespoonful of
butter. Boil all together, stirring all the time. When it hardens in cold water,
pour it into shallow pans, and as it cools cut in small squares.−−From Mrs.
Lincoln's Boston Cook Book.
MISS FARMER'S CHOCOLATE NOUGAT CAKE
1/4 a cup of butter,
1−1/2 cups of powdered sugar,