H.G. | Chocolate Cake | Clara Gilbert

2 ounces of chocolate
1 ½ cups granulated sguar
½ cup butter (¼ lb)
½ cup milk
4 eggs
½ cup milk
1 ¾ cups flour
1 teasp. Vanilla
2 teasp. baking powder (Royal)

Dissolve the chocolate in 5 Tablesp. boiling water.
Cream butter, add sugar gradually, beating all the time. Must be fluffy + light.
Add the yolks of the eggs, and heat again.
Add the milk and melted ? over chocolate (not hot), and the flour.
Give the whole a vigorous beating.
Now beat the egg whites to a stiff froth, and stir them carefully into the mixture.
Add the vanilla and baking over
powder.
Bake in moderate oven – 350°, until finished. It leaves sides of pan. Beware of leaving it too long. Too much heat will cause cracks. Probably 35 min. will be enough time.

Add chocolate. Add alternately the milk and the flour.
———————————
? –
Add the liquid and flour mixture alternatily. First add about ⅓ of the flour mixture, then about ½ of liquid. Beat only until batter is smooth. Add another ⅓ of flour, then balance of milk. Always begin + end with flour. The batter may curdle if the liquid is added first. Blend well but do not overheat after liquid + flour have been added.