Fudge Cake
Two cups of sugar; one-third cup of butter; one cup milk; two and one-half cups flour; one-half cup cocoa; three eggs (whites and yolks beaten separately); two level teaspoons baking powder; one-half cup broken English walnuts meats; a pinch of salt; vanilla to flavor. Cream the butter and sugar. Sift cocoa, salt and baking powder with the flour; then add the wellbeaten yolks, milk and flour alternately. Add the beaten whites and flavoring. This may be baked as a two-layer or sheet cake. Any good chocolate icing may be used.
LADY BALTIMORE CAKE. (After a Famous Recipe) -Weigh five eggs, and take their weight in sugar. Weigh three eggs and take their weight in flour. For the cake itself will be required just six eggs. Break these, separate, and to the whites add a small pinch of cream of tartar, and salt. Beat till very stiff and dry. Beat the yolks as dry as possible and add to them the sugar; then fold in the whites quickly. Sift the flour three times, with one teaspoon of baking powder and whip into this mixture. Lay a piece of paper over the top of the pan when ready to place in the oven, and bake three-fourths of an hour or more in an oven that is slowly rising in temperature.
Cut into three layers with a sharp knife. The following recipes are to be used for filling:
Chocolate Cream-Two ounces of melted chocolate; two ounces of granulated sugar; two ounces of almond paste; yolks of two eggs; one-half pint of milk. Heat the milk in a double boiler with the sugar and the almond paste; then add the melted chocolate thickening with the two yolks of the eggs until the mixture is the consistency of a thick custard when cold. Set this aside and next make the Nut Cream.
Nut Cream-Two ounces of sugar; two ounces of almond paste; one-fourth pound of citron very finely shredded; one-half cup of pecan nuts ground in the vegetable grinder; one-half pint of milk; yolks of two eggs. Cook as for the other cream, and cool. When both creams are cool enough, spread the layers, using the nut filling for the bottom layer, the chocolate for the second and a soft boiled frosting flavored with vanilla for the top of the cake. This cake was originally made in six layers using the creams on the alternate layers, but three layers are usually sufficient. The almond paste may be bought at the confectioner's for a small sum, or the almonds may be blanched and pounded. One-third of a cup of almonds blanched and chopped makes one ounce of paste.
Four tablespoons are the same as two ounces.