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Show Happy Binhday To You! V ' " L. s ' , C ' ' - t ' ' ' i ' - " ' ! ' 9 i 4 " .'. y-.'- ' '': ' ' ': , f . V s.'s,, : j , .A - y ' y ' st'y' yy , ' '" yy y'.' y sr ' - y J y' i,Z " y" '"t'yr? y, y ' - s ' , , y'yyyi-y THE breath-taking moment ot every birthday party is the cutting cut-ting of the cake and the best cake that can be baked is none too good for the "birthday child." It looks as if the chocolate birthday cake idea had taken hold for celebrants from 7 to 70 are demanding chocolate choco-late cakes. For the little folks mothers make individual chocolate uponge cakes, frost and decorate tliem and adorn them vilh a cami'.e a tactful way of disposing of that Juvenile "second helping" p-oblcm. ' Chocolate Birthday Cake 2 cup sifted cake flour 1 teaspoon soda 'a cup butter or other shortening l'4 cups brown suKar, Irmly packed 2 eet; or 3 e:cir yolks, unbeaten 3 squares unsweetened chocolate, melted 1 cjp milk 1 teaspoon vanilla Sift fiour once, measure, add soda,, and Blft together three times. Cream butter thoroughly, add sugar gradually, grad-ually, and cream togethr r until light and fluffy. Add egs, one at a time, brnUng after each. Add chocolate and blend. Add flour, alternately with milk, a Hmall amount, at a time, heating artcr each addition until smooth. A'i 1 vanilla. Hake In two groaned deop ft-lnch layer pans or thr';e Krcfwd 8 inch layr-r puna In moderate oven V.) to 30 nilhiiii ;,r-.i .1 your favor It;! chocolato froutiiJtf between layers ami on top and sides of cake. Double recipe for three 10-Inch layers. Tiny Tots Birthday Cake 4 s'iuares unsweetened chocolate ',2 cup snenr 1 cup milk 1 teaspoon vanilla l't cups sifted cake flour teaspoons double-acting baking powder '? teaspoon salt 1 cup sucnr 2 tablespoons water 4 eg yolks, unbeaten 4 whites, stlfTly beaten Add chocolate and sugar to milk In double boiler, and cook 10 mln-i.:1;, mln-i.:1;, or unlil smooth and thick, -'i.Ting constantly. Cool, covered, stirring occasionally. Add vanilla. Sift flour once, measure, add baking bak-ing powder, salt, and V2 cup sugar, and sift together three times. Add water to egg yolks and heat with ro- : i-jry egg boater until thick and . Ir-mon-colortd. Add '! cup sugar gradually, beating until very thick about 5 minutes. Fold In flour, alternately al-ternately with chocclato mixture, V2 at a time, adding chocolate mixture last; then fold In egg whlteH. Turn Into very sl'ghtly greased cupcake pans, filling them almost to the tops. Hake In moderate oven (3.10 F.) 20 to 30 'nlmit"s, according to sl.e. Makes 1 ii large, 24 medium, or -IS small cup rnkes. Spread your favoille ;'ii(o'!lo f:o-j'.iug on lops i of cakes and i.ueit small tandlo on j each cup take. |
