Plain Chocolate Cake

½ cup butter 1½ cups sugar.

2 cups flour.

3 teaspoons baking powder.

4 ounces Lowney's Premium Chocolate.

5 tablespoons boiling water ¼ teaspoon salt.

½ cup milk.

1 teaspoon vanilla.

4 eggs.

Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and salt have been sifted, milk, and chocolate mixed with water. Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour.

Chocolate Cake No. 2

4 ounces Lowney's Premium.

Chocolate 1½ cups sugar ½ cup butter ½ cup milk.

2 cups flour.

3 eggs.

2 teaspoons baking powder ¼ teaspoon salt.

3 tablespoons boiling water.

Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar gradually; when of a creamy consistency, add chocolate mixture, yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk. Beat well; cut and fold in well-beaten whites; add flavoring. Pour into buttered pans and bake in a moderate oven thirty or forty minutes. Frost with White or Chocolate Frosting.

This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans.

Chocolate Raisin Cake

1 cup butter 1½ cups sugar J cup milk.

5 egg yolks ¼ teaspoon salt.

2 tablespoons sherry or brandy.

2 squares Lowney's Premium.

Chocolate, grated ½ teaspoon cinnamon.

2 cups seeded raisins.

3½ cups flour.

3 teaspoons baking powder.

5 egg whites.

Cream butter; add sugar gradually, grated chocolate, raisins, cinnamon, baking powder and salt sifted with flour, milk. Beat well; add flavoring and well-beaten whites of eggs. Bake in deep buttered pans, forty minutes. This amount will make two loaves. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup.

Chocolate Pound Cake

1 cup butter 1 cup sugar 5 egg yolks 5 egg whites ½ teaspoon salt.

¼ cup Lowney's Premium Chocolate, grated 2 cups flour ¼ cup brandy 1 cup citron cut in small pieces.

Cream butter; add sugar gradually, yolks of eggs beaten until thick and lemon-colored, flour, citron, salt. Beat well; cut and fold in whites of eggs beaten until stiff. Pour into buttered pans and bake one hour in a moderate oven. This cake may be baked in a buttered dripping pan and when cold cut into fancy shapes and iced.

Walnut Chocolate Cake

¼ cup Lowney's Always Ready.

Chocolate Powder ½ cup butter 1½ cups flour ½ cup milk 1 cup walnut meats.

1 cup sugar.

2 egg yolks.

WALNUT CHOCOLATE CAKE.

2½ teaspoons baking powder 2 tablespoons hot water 1 teaspoon vanilla salt.

Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and chocolate which has been moistened with hot water; beat well and add walnut meats. Bake in buttered jelly cake pans about twenty minutes.

Chocolate Cake

½ cup butter 1 cup sugar 3 eggs ½ cup milk.

2 cups flour.

3 teaspoons baking powder.

4 ounces chocolate, melted 1 teaspoon vanilla.

Follow rule for mixing Butter Cake and bake in loaf or rounds in moderate oven.

Simple Chocolate Cake

3 eggs.

½ cup sugar.

¼ teaspoon salt.

¼ cup Lowney's Cocoa.

½ teaspoon vanilla grated rind and juice of ½ lemon.

1 tablespoon flour.

½ teaspoon cinnamon.

½ teaspoon baking powder.

¼ teaspoon clove.

Mix cocoa, spice, flour, baking powder, and salt; beat the yolks of eggs until lemon-colored and thick; add sugar and beat well; add lemon juice and rind; when well blended, add chocolate mixture and the beaten whites of eggs. Bake in buttered shallow pans twenty minutes in a moderate oven. When cool put together with Chocolate Frosting or Currant Jelly or White Mountain Cream.