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Chocolate Sponge

1 teaspoon cinnamon 14 teaspoon clove 1/2 cup cold water 1 cup flour 1/4 cup prepared powdered cocoa 3 eggs 1 cup sugar 3 teaspoons baking powder Cream the butter; add cocoa, yolks of eggs well beaten, sugar mixed with cinnamon and clove, and water. Beat the whites of eggs, and add to first mixture alternately with flour mixed and sifted with baking powder. Bake in small tins from fifteen to twenty minutes. 1/2 cup butter 2 cups sugar Yolks 4 eggs 1 cup milk 22½ cups flour Devil's Food Cake I 5 teaspoons baking powder 1/2 teaspoon salt Whites 4 egg's 4 squares chocolate 1/2 teaspoon vanilla Cream the butter, and add gradually one-half the sugar. Beat yolks of eggs until thick and lemoncolored, and add gradually remaining sugar. Combine mixtures, and add alternately milk and flour mixed and sifted with baking powder and salt; then add whites of eggs beaten stiff, chocolate melted, and vanilla. Bake fortyfive to fifty minutes in an angel cake pan. Cover with White Mountain Cream (see p. 528).