Recipes from our hearth

Combine melted butter and melted chocolate, then add sugar. Beat egg and add to sugar mixture, then add flavoring and nuts. This icing is not to be cooked. If too dry add a little cream. Blend well and spread. Mrs. Virginia Snyder PERFECT CHOCOLATE CAKE 1 cup unsifted unsweetened cocoa 2 cups boiling water 2 3/4 cups sifted all purpose flour 2tsp. baking soda + tsp. salt 5 tsp. baking powder 1 cup butter or margarine softened 2 + cups granulated sugar 4 eggs 1$ tsp. vanilla In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder. Preheat oven to 350 degrees. Grease well and flour three 9 inch layer cake pans. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla, scrapping bowl occasionally, until light, about 5 minutes. At low speed, beat in flour mixture in fourths, alternately with cocoa mixture in thirds, beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with finger tips. Cool in pans 10 minutes. Remove from pans and cool on racks. Frost with 7 minute icing. FROSTING AND FILLING FOR PERFECT CHOCOLATE CAKE Frosting: 1 pkg. 6 oz. semisweet chocolate pieces A cup light cream 1 cup butter or margarine 2 5 cups unsifted confectioners' sugar Filling: 1 cup heavy cream. chilled + cup unsifted confectioners' sugar l tsp. vanilla Frosting- In medium saucepan, combine chocolate pieces, cream butter, stir over medium heat until smooth. Remove from heat.. With whisk, blend in 2 4+ cups confectioners' sugar. In bowl set over heat, beat until it holds shape. | by Filling- Whip cream with sugar and vanilla; refrigerate. To assemble cake: On plate, place a layer, topside down; spread with half of cream. Place sec- ond layer, topside down; spread with rest of cream. Place third layer, top side up. To Frost: With spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least l hour before serving. Slice with sawing motion with sharp knife. | Mrs. Margaret Harrison AUNT BESSIE'S CHOCOLATE POTATO CAKE 2 medium sized potatoes (grated - should be 1 cup) 2 cups granulated sugar 1 cup butter 4 egg yolks l cup grated chocolate 1 cup unblanched almonds ( ground) or 1 cup finely chopped nut meats 1} cups cake flour $ tsp. cinnamon 2tsp. baking powder tsp. salt cup cream or milk 4 egg whites 1/8 tsp. salt |= dle Cream butter and add sugar gradually. Add egg yolks, one ata time, beating at medium speed. Add chocolate, nuts and potatoes mixing until batter is smooth. Gradually add sifted dry ingredients to mixture alternating with cream or milk. Whip egg whites, to which 1/8 tsp. salt has been added, until dry but not stiff. Fold lightly into batter. Bake in a greased and floured 9 inch cake pan for approximately 1 hour ina 350 degree oven. Makes 3 small layers or 2 large layers. Ice with your favorite white or chocolate icing. Mrs. Virgil Russell GHOGOLATE SY RUPFCAKE 1 stick margarine 1 pinch salt l cup sugar l tsp. vanilla 1 can chocolate syrup 4 eggs eup tlour l tsp. baking powder Cream margarine and sugar, add eggs, one at a time. Sift flour, baking powder and salt together. Add alternately with chocolate syrup and vanilla. Bake at 325 degrees about 30 minutes. Icing: cup sugar 1/3 cup evaporated milk ] + cup chocolate morsels Bring butter, sugar and milk to a boil. Boil for 3 minutes. Turn off heat and add chocolate morsels. Pour over hot cake. Mrs. W. W. Ernst on RED VELVET CAKE 2 cups sugar 2 eggs l cup butter or margarine 2 + cups cake flour l tbsp. vinegar 1 tbsp. cocoa