Recipes from our hearth

Sift together cake flour and soda and add to creamed mixture with buttermilk. Do not over mix at this point. Beat egg whites until stiff and fold in. Gently stir in pecans and coconut. Pour into three greased and floured 9 inch layer cake pans. Bake in a 350 degree oven for 20 minutes or until cake test done. Turn out, cool and frost as desired. Frosting: Mix together 1 small can evaporated milk, 1 cup Sugar and 4 tbsp. butter or margarine. Bring to a boil stirring constantly. Have ready 3 slightly beaten egg yolks and blend into cooked mixture. (Be careful to avoid scrambling the eggs!). Add 1tsp vanilla and cook, stirring over low heat until thick--about 15 minutes. Remove from heat and add 1 can flaked coconut and 1 to l 4 cups chopped pecans; beat until fluffy and of a consistency to spread. Mrs. R. Lewis Hill DEVIL'S FOOD CAKE + cup butter 2 cups light brown sugar (sifted, not packed) 2eggs 3 squares chocolate (bitter) melted 1 + cups sweet milk 2 cups flour ( sifted) 1 rounded tsp. soda 1 tsp. vanilla Cream butter, add brown sugar gradually and continue creaming until light and fluffy. Then add eggs one at a time, then the melted chocolate. Add flour and milk alternately. Put the soda in the last } cup milk. Put in the vanilla and finish with a little of the flour. Bake in three 9 inch layer pans at 325 - 350 degrees for 20 - 25 minutes. Do not over bake or you will have a dry cake. This cake should be light and moist. Frost with your favorite white icing. Mrs. Henry Crotts RED DEVIL'S FOOD CAKE 2 cups sugar 1 cup butter 1 cup buttermilk 2 eggs 3 cups flour 2 tsp. soda dissolved ltsp. vanilla in a little hot water 1 . eee = cup cocoa dissolved in 5 cup boiling water Cream butter and sugar well. Beat in egg, add cocoa and water, then soda dissolved in hot water alternately with milk and flour. Bake in three 9 inch pans greased and lined with wax paper. Bake at 350 degrees for 20 to 25 minutes or until done. Mrs. Everett Duggins BLACK DEVIL'S FOOD CAKE 2/3 cup soft shortening 3 eggs 1 2/3 cups sugar 2/3 cup cocoa 11/3 cups cold water 1 tsp. salt 2 + cups sifted flour 1 A tsp. soda 1/3 tsp. baking powder Il tsp. vanilla Cream together until fluffy sugar and shortening. Beat eggs in thoroughly. Sift together flour, baking powder, soda and salt. Blend together cocoa and water. Stir flour mixture in alternately with cocoa mixture. Bake in 2 greased and floured 9 inch layer pans at 350 degrees for about 30 minutes. Mrs. Roger A. Snyder DEMON CAKE 4 sqs. baking chocolate + tsp. baking powder l cup butter 5 tsp. salt 2 + cups sugar ltsp. soda 14 cups buttermilk or - 5 eggs separated sour milk Il tsp. vanilla 3 cups sifted cake flour Melt the baking chocolate over simmering water, and add to the butter and sugar creamed together well. Add buttermilk and flour which has been sifted with the baking soda, baking powder and salt alternately, then add the well beaten egg yolks and the egg whites stiffly whipped and last the vanilla. Pour into 3 well greased and floured 9 inch cake pans. Bake at 350 degrees for 30 to 35 minutes. Ice with your favorite icing. Mrs. J. M. Tebbetts FABULOUS CHOCOLATE CAKE 4 cups butter 2 cups sugar 4 oz. bitter chocolate 2 eggs 2 cups sifted flour 2tsp. baking powder 14 cups milk 2tsp. vanilla 1 cup chopped nuts Cream butter and sugar. Melt chocolate. Beat eggs and add to creamed mixture, then add melted chocolate. Mix dry ingredients and add alternately with the milk. Add vanilla and nuts. Bake ina loaf pan, 8 x 12 x 2 at 350 degrees for 45 minutes. o> | Frosting: + lb. butter 1 tsp. vanilla 3 oz. chocolate 1 cup nuts 1 lb. powdered sugar 1 unbeaten egg ltsp. lemon | |