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Fudge Cake

112 C Swansdown flour 12 t baking powder 12 t salt 14 C butter 1 C sugar 2 squares unsweetened melted chocolate 1/2 C water Sift together flour, baking powder and salt. Cream butter, add sugar slowly and unbeaten egg. Mix thoroughly and add vanilla and unsweetened chocolate, melted. Add water and part of sifted ingredients. Add them alternately until all is used. Put in a square greased and slightly floured pan. Bake. Cool and cover at least 12 inch thick with chocolate icing. Cut into 2 inch squares.

Icing:

Cream 12 T butter, add 2 C Confectioner's sugar gradually, 12 square melted chocolate, 4 to 5 T hot milk (just enough to make right consistency to spread quickly). 1 C butter DEVILS FOOD (With Fruit) 1 C granulated sugar 1 C brown sugar 1 C milk 4 eggs 4 C flour 1½ C molasses 1/2 C chocolate 12 C boiling water Mrs. C. Klepper. 1 t cream tartar 12 t soda 12 t each of allspice, cloves, cin- 2 namon; and a few gratings nutmeg. raisins 1 C citron 1 C English walnuts Cream, butter and sugars: add molasses and yolks of eggs and beat thoroughly.

Mix spices, soda, and cream of tartar in flour. Dissolve grated chocolate in the boiling water and add to mixture.

Cut up citron, raisins, and nuts and roll in flour.

Lastly, add beaten whites.

Four layers: caramel filling, moderate oven.

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