Fudge Cake
1 cup butter, 1 cup sugar, Yolks 3 eggs, 1/2 cup milk, 2 cups flour, 2 1/2 teaspoons baking powder, Whites 3 eggs, 2 ounces Walter Baker & Co.'s Premium No. 1 Chocolate, 1/2 teaspoon vanilla.
Cream butter, add sugar gradually, while beating constantly, then add yolks of eggs well beaten. Mix and sift baking powder and flour, and add alternately with milk to the first mixture. Add whites of eggs beaten until stiff, chocolate melted over hot water, and vanilla.
Turn into two buttered and floured seven-inch square pans and bake in a moderate oven. Put between and on top Fudge Frosting. Melt over hot water two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Add gradually one-third cup butter, bit by bit, and stir until butter is melted, then add gradually, while beating constantly, one cup milk. Bring to the boiling point and add two cups sugar and let boil until mixture will form a very soft ball when tried in cold water; the time required being about twenty minutes. Cool slightly, add one-half teaspoon flour and beat until of the right consistency to spread. One-fourth cup Jordan almonds, blanched and cut in pieces, may be added.
— Miss Farmer'S Chocolate Nougat Cake
1/4 cup of butter, 1 1/2 cups of powdered sugar, 1 egg, 1 cup of milk, 2 cups of bread flour, 3 teaspoonfuls of baking powder, 1/2 teaspoonful of vanilla, 2 squares of chocolate, melted, 1/3 cup of powdered sugar, 2/3 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 frosting sprinkled with almonds.--From Boston Cooking School Cook Book--Fannie Merritt Farmer.