CAKE
1/2 c Crisco 3 tb Hot milk
1 c Sugar 1/2 c Milk
3 Eggs, beaten light 1 1/2 c Flour
4 oz Chocolate 3 ts Baking powder
3 tb Sugar 1/2 ts Cinnamon
FROSTING
2 c Sugar 1 ts Crisco
3 tb Molasses OR Caramel syrup 2 Egg whites
1/2 c Boiling water
-SOFT FILLING-
2 c Brown sugar 2 tb Flour
1/2 c Sweet milk 1/4 ts Salt
1 tb Crisco 1 tb Vanilla
CAKE: Cream the Crisco, gradually beat in the sugar, then the eggs,
beaten light. Melt the chocolate over hot water; add the small
measure of sugar and the hot milk and mix thoroughly, then beat into
the first mixture; lastly add, alternately, the milk and the flour
sifted with the baking powder and cinnamon. Bake in two layers about
18 minutes. Put soft filling between layers & frosting on top.
FROSTING: Melt the sugar in the molasses and boiling water; wash down
the saucepan, cover and let boil about four minutes; uncover, add the
Crisco, and let boil to the “soft-ball” stage (238 degrees). Pour
the syrup in a fine stream on the egg whites beaten very light,
beating constantly meanwhile; pour the frosting into the saucepan in
which the syrup was boiled, set it over a dull fire on an asbestos
mat or over boilng water and stir and beat until it thickens
perceptibly, then spread on the cake, leaving the surface rough. SOFT
FILLING: Melt the sugar in the milk, and heat to the boiling point;
cream the Crisco, beat in the flour and salt and dilute with a little
of the hot syrup; stir until boiling then let simmer, stirring
occasionally, ten minutes; add the vanilla, let cool a little and use.
From _The Whys of Cooking_ by Janet McKenzie Hill, c. 1919 The
Procter & Gamble Co.
Yields
2 layer cake
