San Rafael cook book, 1906

1 1/2 cups sugar, 6 eggs, 2 teaspoons baking powder, 1 1/2 cups flour, teaspoon almond extract, butter the size of an egg. Beat the yolks of the eggs and add milk and flour sifted with baking powder, mix well and add the well beaten whites, extract and melted butter last. Bake in layers, in moderate oven, about 15 minutes. Filling — 2 cups sugar moistened with a little water and boil until threads as for candy. Beat whites of eggs very stiff and pour syrup into them beating rapidly. Add 1 cup grated chocolate, 1 teaspoon almond extract, 1 teaspoon vanilla. Whip until cold and spread betwee layers. CHOCOLATE LAYER CAKE— Mrs. A. A. Smith. The whites of 3 eggs, 2 cups of sugar, 1 cup of sweet milk, 2 large tablespoons of butter, 3 cups of flour, 2 heaping teaspoons of baking powder. Bake half the batter in 2 pans, and add % cup of grate chocolate to the remainder, making 2 layers. When baked, pile v alternately dark and light, with chocolate filling between. CHOCOLATE LAYER CAKE— Louise Meissner. % cup butter, 1% cups sugar, 2 cups flour, % cup milk, 3 eggs. teaspoon vanilla, 1 teaspoon baking powder, 3 tablespoons melted chocolate and bake in layers. Filling. ^ cup milk, 2 cups sugar, 3 ^tablespoons chocolate, 1 teaspoon vanilla, 1 tablespoon butter. Boil these until a thread forms forms from the spoon. Beat in % cup chopped walnuts and 1 tablespoon more butter and cook to a cream. CHOCOLATE FILLING— Mrs. Wm. L. Jones, Cloverdale. Boil 1 1/2 cups brown sugar with 1/2 cup rich cream until it strings from a spoon. Add 3 tablespoons grated chocolate, a small piece of butter. Remove from stove, cool a few minutes, add 1 teaspoon vanilla and pour over cake. COLONIAL CAKE— Mrs. C. C. Olmsted. 1 cup sugar, % cup butter, 1 cup milk, 2 eggs, 2 cups flour and % cup of chocolate mixed dry, 1 teaspoon of baking powder, pinch of soda. Bake in two layers. Frosting for same. % cup of milk, 1 cup sugar, a small piece of butter, stir well, then cook without stirring until it strings, remove from fire and add vanilla. Stir until it creams before spreading on cake. CAKE FILLING- Mrs. Chas. Shaw, Cloverdale. ' One cup cream, 1% cups sugar. Boil together until it drops from spoon. Take off stove and beat until creamy. Spread on cake very thick and when cold pour on a thin layer of melted Baker's chocolate. FUDGE CAKE — Mrs. M. Soosar, Mexico. 1 cup sugar, % cup butter, 3 eggs, 1 cup milk, 2% cups flour, 1 heaping teaspoon baking powder, % cup chocolate, % cup English walnuts (broken coarse). Cream butter and sugar, add milk and baking powder, then stir flour in lightly. Place chocolate in a cup and set in dish of hot water until it melts, then add to cake, also nuts and lastly the eggs beaten separately. Frosting — 1 1/2 tablespoons butter, 1/2 cup unsweetened cocoa, 1 1/4 cups confectioner's sugar, pinch of salt, % cup milk, % teaspoon vanilla. Melt butter, add cocoa, sugar, salt and milk. Boil about 8 min., remove from fire and beat until creamy, add vanilla and pour over cake to the depth of % inch. DEVIL'S FLOOD CAKE, WITH MARSHMALLOW FILLING— Mrs. A. A. Smith. 1st part — 1 cup brown sugar, 1/2 cup butter, yolks of 3 eggs, 1/2 cup of milk. 2nd part — 1 cup brown sugar, 1 cup chocolate, 1/2 cup milk. Place on stove to melt (do not boil), when cooi add to first part. Mix with 2% cups flour and 1 teaspoon of soda. Bake in four layers. By the addition of 2 cups currants, 2 cups chopped raisins, 1 cup cut citron, 2 heaping teaspoons cinnamon, 1 of cloves, 1/2 nutmeg, you have a good plain fruit cake. Bake in a loaf in moderate oven.