Clay Cake
3 cups sugar. 1 cup butter. 4 cups flour. 1 cup sweet milk. 6 eggs. 1 teaspoonful soda in the milk. 1 teaspoonful cream of tartar in the flour. Flavor with vanilla. Bake it in layers.
Icing for the Cake.--Beat the whites of four eggs into a froth, and add nine teaspoonfuls of pulverized sugar to each egg, flavoring it with vanilla. Then grate up two large cocoanuts, and after icing each layer, sprinkle grated cocoanut on it. Put the layers on each other as in making jelly cake.--Mrs. I. W. Cocoanut Cake. 2 cups powdered sugar. 1/2 cup butter. 3 eggs. 1 cup milk. 3 cups flour. 2 teaspoonfuls cream of tartar. 1 teaspoonful soda.
Bake in jelly-cake pans. Filling: one grated cocoanut; to half-pound of this add the whites of three eggs beaten to a froth, one cup of powdered sugar; lay this between the layers of the cake; mix with the other half of the cocoanut four tablespoonfuls powdered sugar, and strew thickly on top of the cake.--Mrs. D. C. K.
One, Two, Three, Four Cocoanut Cake. 1 cup butter. 2 cups sugar. 3 cups flour. Whites of 4 eggs. 1 teaspoonful cream of tartar. 1/2 teaspoonful soda. 1/2 small cocoanut, stirred in at the last.--Mrs. D. C. K.
Cocoanut Cake. 1 teacup of butter. 3 teacups of sugar. 3 1/2 teacups of flour. Whites of 10 eggs. 1/2 cup sweet milk, with one teaspoon not quite full of soda. 2 teaspoonfuls cream of tartar. Essence of lemon.
Beat the eggs very light. Cream the butter, then mix the ingredients gradually. Sift the cream tartar with the flour, and dissolve the soda in the milk, and add to the cake last. Bake in pans; an inch thick when baked. Mix prepared cocoanut with the icing; ice the top of the first cake with the cocoanut icing, dry it slightly; lay another cake on top, and ice again, and continue until the last cake is added, then ice all over. When the last coat of icing is put on, sprinkle the prepared cocoanut all over the cake, to give it a frosted appearance.--Mrs. M. S. C.