Mocha Cake
Five eggs; one cup of powdered sugar; one cup of flour; one teaspoon of baking powder; one and one-half tablespoon of Mocha extract. Beat the egg yolks with the sugar and add the extract, then the flour and baking powder, and lastly the whites of the eggs beaten to a froth. Bake and arrange as for layer cake.
For the Filling-Take one-half pint of cream whipped to a froth, add one and one-half tablespoons of Mocha extract and sugar to taste.
Icing for the Top-Take one cup of confectioners' sugar, mixed with one and one-half tablespoon of Mocha extract, and add water to make it smooth enough to spread.
Instead of icing the top of this cake, the same cream used for filling may be spread over the top, and upon it sprinkled very thickly three-fourths cup of a chopped nut meats. COCOANUT CAKE, No. 1-This cake can be baked in layer tins instead of one loaf, but it is not nearly so delicate. Cream together one-half cup of soft butter and one and one-half cups of sugar; to this add one-half cup of milk and then gradually stir in two and one-fourth cups of flour and one teaspoon of baking powder. Flavor with one-half teaspoon of vanilla and ten drops of almond. This gives a delicate pistachio flavor. Lastly, stir in the whites of five eggs that have been whipped until stiff and dry. This cake mixture will be rather stiff and hard to beat. It makes a delicious plain cake baked in a loaf and iced.
For the Filling-Soak two tablespoons of gelatine until soft, then heat until dissolved. Beat the whites of three large eggs stiff, add one-half cup of sugar, two tablespoons of the dissolved gelatine and one and one-half cups of grated cocoanut. Spread upon the layers and cover the top and sides with plain icing, sprinkled with dry cocoanut.
COCOANUT CAKE. No. 2-Use the recipe for Layer Cake, and fill with Cocoanut Filling. See chapter on Cake Fillings and Frostings.