“It looks delicious, doesen’t it” asks the Baker Chocolate Girl “… This beautiful Devil’s Food? And it is, I promise you! … with it’s soft, generous topping of cremy-smooth Chocolate Frosting.”Of course it is chocolate … Real, genuine Baker’s Chocolate … that gives the marvelous, rich flavour you want … a truly satisfying flavour that you simply cannot get in any other way.”
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon soda
1/2 cps butter or othe shortning
1 cup sugar
2 egg yolks, well beaten
3 squares Baker’s Unsweetened Chocolate, melted
1 1/4 cup milk
1 teaspoon vanilla
2 egg whites stiffly beaten
 Sift flour once, measure, add baking powder and soda, and sift together three times.
 Cream butter thoroughly, add sugar gradually and cream together untill light and fluffy. Add egg yolks, then chocolate.
 Add flour alternately with milk, a smal amount at the time, beating after each addition until smooth.
 Add vanilla, fold in egg whites.
 Bake in two greased 9-inch round layer moulds in moderate oven (350 F) for 30 minutes.
 Spread All-round Chocolate Frosting between layers and on top and sides of cake.
Double recipe to make three 10-inch layers.
All-round Chocolate Frosting
4 tablespoons butter
3 cups sifted confectioner’s
3/4 teaspoon vanilla
1/4 teaspoon salt
3 squares unsweetened chocolate, melted
About 4 tablespoons hot milk
 Cream butter, add parts of sugar gradually, blending aftereach addition. Add vanilla, salt and chocolate and mix well.
 Add remaining sugar, alternately with milk untill mixture is of right consistency to spread. Beat after each addition untill smooth.
Makes enough frosting to cover tops and sides of two 9-inch layers or top and sides of 8x8x2-inch cake (generously) or about 3 dozen cup cakes.