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Grate the chocolate. Beat the butter to a cream, and gradually beat in
the sugar. Beat in the milk and vanilla, then the eggs (already well
beaten), next the chocolate, and finally the flour, in which the baking
powder should be mixed. Pour into two well buttered shallow cake pans.
Bake for twenty-five minutes in a moderate oven. Frost or not, as you
like. CHOCOLATE MARBLE CAKE Put one ounce of Walter Baker & Co.'s
Chocolate and one tablespoonful of butter in a cup, and set this in a
pan of boiling water. Beat to a cream half a cupful of butter and one
cupful of sugar. Gradually beat in half a cupful of milk. Now add the
whites of six eggs beaten to a stiff froth, one teaspoonful of vanilla,
and a cupful and a half of sifted flour, in which is mixed one
teaspoonful of baking powder. Put about one-third of this mixture into
another bowl, and stir the melted butter and chocolate into it. Drop the
white-and-brown mixture in spoonfuls into a well buttered deep cake pan,
and bake in a moderate oven for about forty-five minutes; or, the cake
can be baked in a sheet and iced with a chocolate or white icing.
CHOCOLATE GLACE CAKE Beat to a cream a generous half cupful of butter,
and gradually beat into this one cupful of sugar. Add one ounce of
Walter Baker & Co.'s Premium No. 1 Chocolate, melted; also two unbeaten
eggs. Beat vigorously for five minutes; then stir in half a cupful of
milk, and lastly, one cupful and a half of flour, with which has been
mixed one generous teaspoonful of baking powder. Flavor with one
teaspoonful of vanilla. Pour into a buttered, shallow cake pan, and bake
for half an hour in a moderate oven. When cool, spread with glace
frosting. GLACE FROSTING. Put half a cupful of sugar and three
tablespoonfuls of water in a small saucepan. Stir over the fire until
the sugar is nearly melted. Take the spoon from the pan before the sugar
really begins to boil, because it would spoil the icing if the syrup
were stirred after it begins to boil. After boiling gently for four
minutes, add half a teaspoonful of vanilla extract, but do not stir;
then set away to cool. When the syrup is about blood warm, beat it with
a wooden spoon until thick and white. Now put the saucepan in another
with boiling water, and stir until the icing is thin enough to pour.
Spread quickly on the cake. CHOCOLATE GLACE After making a glace
frosting, dissolve one ounce of Walter Baker & Co.'s Premium N