Secret Chocolate Recipes by Pavel Šlajs - HTML preview

MISS FARMER'S

CHOCOLATE NOUGAT CAKE

¼ a cup of butter,

1 ½ cups of powdered sugar,

1 egg,

1 cup of milk,

2 cups of bread flour,

3 teaspoonfuls of baking powder,

½ teaspoonful of vanilla,

2 squares of chocolate, melted,

½ a cup of powdered sugar,

2/3 a cup of almonds blanched and shredded.

Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third a cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.— From Boston Cooking School Cook Book—Fannie Merritt Farmer.