Ingredients:
1 1/2 cups sugar,
3/4 cup butter,
1/2 cup milk,
2 1/4 cups flour,
3 eggs,
1 1/2 heaping tea-spoons baking-powder,
1 small tea-spoon soda,
2 tea-spoons cream tartar
FOR CARAMEL:
butter (size of an egg)
1 pint brown sugar
½ cup milk or water
½ cake chocolate
FOR FROSTING:
2 egg whites
1 ½ cups sugar
1 tea-spoon vanilla
3 heaping tea-spoons grated chocolate
Preparation:
- One and a half cups sugar, three-fourths cup butter, half cup milk, two and a fourth cups flour, three eggs, one and a half heaping tea-spoons baking-powder, or a small tea-spoon soda, and two tea-spoons cream tartar; bake in jelly-tins.
- Make caramel as follows: Butter size of an egg, pint brown sugar, half cup milk or water, half cake chocolate; boil twenty minutes (or until thick enough) and pour over cakes while warm, piling the layers one upon the other.
- For frosting for top of cake, take whites of two eggs, one and a half cups sugar, a tea-spoon vanilla, three heaping tea-spoons grated chocolate.
Ella Snider, Minneapolis, Minn
