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1/2 teaspoon mixed spices ground
Cream butter and sugar until light, add eggs. Add molasses and coffee, and finally the sifted dry ingredients. Bake in two greased layer cake pans in moderately hot oven (37° F.) about 20 minutes. When cold fill and frost with Seven Minute Frosting.
LAYER CAKE NO. 2
(Sponge)
3 eggs
1 cup sifted flour
1 cup sugar
1/4 teaspoon salt
1teaspoon grated lemon rind
1 teaspoon baking powder
6 tablespoons hot milk
Beat eggs until very thick and light, gradually add sugar, beating while adding, and sprinkle in the lemon rind. Fold in dry ingredients sifted together twice and finally add the milk, mixing just until smooth. Turn into two greased layer cake pans and bake in moderate oven (360° F.) about 20 minutes. Fill and frost as desired.
DATE LUNCH CAKE
1/2 cup butter
2 cups sifted flour
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
2 1/2 teaspoons baking powder
1 1/2 cups pitted dates, cut small
1 cup milk
Cream butter and sugar until light, add eggs. Add dates and sifted dry ingredients alternately with milk. Beat until smooth and bake in shallow greased pan in moderately hot oven (370° F.) about 30 minutes. Cut into squares for serving.
CUP CAKES
Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting.
CHOCOLATE CUP CAKES
Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting. Add 2 squares (ounces) unsweetened chocolate, melted, to batter after eggs and before dry ingredients are incorporated. Bake in greased pans in moderate oven (360° F.) about 20 minutes. Frost when cold with any preferred frosting.
ALMOND CUP CAKES
1/2 cup butter
1 1/2 cups sifted flour
1/2 cup sugar
1/2 teaspoon salt
2 eggs, beaten
1 1/2 teaspoons baking powder
1 cup chopped blanched almonds
1 cup milk
Cream butter and sugar until light, add eggs. Add almonds and sifted dry ingredients alternately with the milk. Turn into small greased cup cake pans, top each with a split blanched almond (additional) and bake in moderately hot oven (370° F.) about 20 minutes.
COFFEE SOUFFLE
1 envelope Sparkling Gelatine
1 teaspoonful salt
1 1/2 cup strong boiled coffee
3 eggs
1 cup milk
1 teaspoonful vanilla
5 cup sugar
Soak gelatine in one-half cup cold coffee. Mix remaining coffee, milk and one half of the sugar and heat in double boiler. Add remaining sugar, salt and yolks of eggs, slightly beaten. Cook until mixture thickens. Remove from range, add softened gelatine, whites of eggs beaten until stiff, add vanilla. Bake at (400° F) for 10 minutes. Mold, chill, and serve with cream.
CUSTARD SOUFFLE
4 eggs
2 tablespoonfuls butter
2 tablespoonfuls flour
1 cup milk
1 cup powdered sugar
Cream the butter, add the flour, add boiling milk and cook ten minutes, stirring all the while. To this mixture add the yolks of the eggs and sugar beaten together. When cool add the beaten whites, and bake in a buttered dish twenty minutes at (400° F). Serve with creamy sauce.
QUEEN CAKES
1/2 cup butter
1/2 cup milk
1 1/2 cups sugar
1 teaspoon lemon extract
3 eggs, separated
2 1/2 cups sifted flour
1 cup seedless raisins or cherries halved candied
1 teaspoon salt
2 teaspoons baking powder
Cream butter and sugar until light, add well-beaten egg yolks and fruit; then milk to which flavouring has been added alternately with sifted dry ingredients. Fold in gently stiffly beaten egg whites and bake in very small greased pans in hot oven (400° F.) about 15 minutes.
LADY BALTIMORE
CAKE
1 cup butter
1/2 teaspoon salt
2 cups powdered sugar
1 cup milk
3 cups sifted flour
1 teaspoon vanilla
3 teaspoons baking powder
6 stiffly beaten egg whites
Cream butter and sugar until very light, add sifted dry ingredients alternately with milk to which vanilla has been added; beat thoroughly. Fold in gently stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Lady Baltimore Filling and Frosting.
DEVIL'S FOOD CAKE
2 squares (ounces)
unsweetened chocolate
2 eggs, beaten
2 cups sifted flour
1 1/2 cups sugar
1/2 teaspoon salt
1 cup milk
2 teaspoons baking powder
1/2 cup butter
1 teaspoon vanilla
Melt chocolate in upper part of double boiler, add cup of the sugar, also cup of the milk and cook, stirring constantly, until smooth. Cool. Cream butter with remaining sugar; add eggs. Add sifted dry ingredients alternately with remaining milk to which vanilla has been added. Beat in chocolate mixture and bake in two greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold put together with a white frosting.
COFFEE CHOCOLATE CAKE
1 cup butter
1/2 teaspoon salt
2 cups sugar
2 teaspoons baking powder
3 eggs, separated
3 squares (ounces) unsweetened chocolate
1 cup double-strength coffee
2 cups sifted flour
1 teaspoon vanilla
Cream butter and sugar until light, add well-beaten egg yolks and chocolate, softened over hot water. Sift and add dry ingredients alternately with coffee and vanilla. Beat vigorously; fold in stiffly beaten egg whites. Bake in three greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold fill and frost with Boiled Frosting or with Mocha Frosting.
FUDGE CAKE
1 cup butter
2 cups sifted flour
