the sugar. Beat in the milk and vanilla, then the eggs (already well
beaten), next the chocolate, and finally the flour, in which the baking
powder should be mixed. Pour into two well buttered shallow cake pans.
Bake for twenty-five minutes in a moderate oven. Frost or not, as you
like.


CHOCOLATE MARBLE CAKE

Put one ounce of Walter Baker & Co.'s Chocolate and one tablespoonful of
butter in a cup, and set this in a pan of boiling water. Beat to a cream
half a cupful of butter and one cupful of sugar. Gradually beat in half
a cupful of milk. Now add the whites of six eggs beaten to a stiff
froth, one teaspoonful of vanilla, and a cupful and a half of sifted
flour, in which is mixed one teaspoonful of baking powder. Put about
one-third of this mixture into another bowl, and stir the melted butter
and chocolate into it. Drop the white-and-brown mixture in spoonfuls
into a well buttered deep cake pan, and bake in a moderate oven for
about forty-five minutes; or, the cake can be baked in a sheet and iced
with a chocolate or white icing.


CHOCOLATE GLACÉ CAKE

Beat to a cream a generous half cupful of butter, and gradually beat
into this one cupful of sugar. Add one ounce of Walter Baker & Co.'s
Premium No. 1 Chocolate, melted; also two unbeaten eggs. Beat vigorously
for five minutes; then stir in half a cupful of milk, and lastly, one
cupful and a half of flour, with which has been mixed one generous
teaspoonful of baking powder. Flavor with one teaspoonful of vanilla.