Devils' Food
2 ounces unsweetened chocolate Yolks of 4 eggs 3/4 cup milk Whites of 2 eggs 1 teaspoon vanilla 11/2 cups sugar 1/2 cup butter 1 teaspoon baking powder 13/4 cups flour Melt the chocolate with half the milk and the yolks of two eggs over hot water and cook until a thick custard is formed. Cream the butter and sugar; add the remaining eggs, the flour and baking powder, sifted, the milk, vanilla and chocolate custard after it has cooled. Bake in layers and cover with boiled white frosting. Or cut out the centers of the two upper layers and fill with whipped cream to which sugar, cherries and nuts have been added. Put the cream between the layers, also, and ice the top. SPANISH BUN No. 1 3 ounces butter 1/2 pound sugar 2 eggs 1/2 cup currants 6 ounces flour 1/2 cup cream 2 teaspoons baking powder Beat the butter and sugar to a cream; add the yolks of the eggs, then the cream alternately with the sifted flour, mixing the baking powder with the last of the flour. Then add the whites of the eggs, beaten very stiff, and last of all the currants, thoroughly washed and dried. Bake in shallow tins and ice with boiled icing. 4 SPANISH BUN No. 2 1/4 pound butter 3/4 pound sugar 2 eggs Dash of nutmeg 3/4 pound flour 2 teaspoons baking powder 3/4 cup milk 6 ounces currants Beat the butter and sugar to a cream; add the eggs and grated nutmeg, then alternately the milk and sifted flour and baking powder. Last of all add the currants, well washed and drained and dusted with flour.