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Cocoa Filling for Cake

Left-over cocoa can easily be made into a filling for cake by adding two tablespoonfuls of dissolved arrowroot to one cup of cocoa, reheating to the boiling-point, adding more sugar if necessary, the yolk of one egg, slightly beaten, and a little salt. Remove from the fire as soon as the egg is added.

When nearly cool add one-half teaspoonful of vanilla and spread between the layers.