807. +Chocolate Layer Cake.+-- 4 eggs, 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir butter and sugar to a light white cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add vanilla, the sifted flour and milk alternately; bake in paper lined jelly tins in a quick oven; make 4 layers; in the meantime prepare the following filling:--Beat the whites of 3 eggs to a stiff froth and add 1½ cups powdered sugar, 4 tablespoonfuls Baker's grated chocolate and 1 teaspoonful vanilla; mix all well together and put it between the layers and on top; or put boiled chocolate glaze between the layers and over the top (see Boiled Chocolate Glaze). The top of cake may be ornamented with blanched almonds laid in a circle around the top and some in the center.
808. +Chocolate Cream Cake.+-- 1 cup sugar, ½ cup milk, 1½ cups prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as in foregoing recipe; bake in 2 layers in jelly tins; for the cream:--Boil ¾ cup milk and add ½ tablespoonful butter, 2 tablespoonfuls grated chocolate, ½ cup sugar and 1 tablespoonful cornstarch wet with a little cold water; stir and boil for a few minutes; remove from fire and mix with 1 beaten egg and ½ teaspoonful vanilla extract; when cold lay one of the cake layers on a flat dish and spread half the chocolate mixture over it; put on the other layer, spread over the top the remaining chocolate cream and decorate the top with shelled walnuts.
809. +Cocoanut Layer Cake.+-- ¾ cup sugar, ½ cup butter, 1½ cups prepared flour, the grated rind and juice of ½ lemon, the whites of 3 eggs and ½ cup milk; stir butter and sugar to a light white cream; beat the whites to a stiff froth and add them by degrees alternately with the sifted flour and milk to the creamed butter and sugar; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion in each tin, spread it evenly with a broad-bladed knife dipped in water and bake them in a medium hot oven to a delicate brown color; when done remove them from oven and let them stand for a few minutes; then turn the cakes onto buttered paper to cool; in the meantime grate 1 cocoanut and beat the white of 1 egg to a stiff froth; add ¾ cup powdered sugar and the juice of ½ lemon; lay one cake layer, bottom side up, on a jelly cake dish, spread over half the white icing and sprinkle over a thick layer of the freshly grated cocoanut; put on the remaining layer, right side up, spread over the rest of icing, cover with a thick layer of the cocoanut and sift over some powdered sugar. This cake may be served as a dessert with vanilla sauce.