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Show VELVETY CHOCOLATE CAKS A tempting, creamy rich chocolate choco-late cake is always an excellent answer to the problem of what to serve for party refreshments or company dessert. The smooth, velvety vel-vety cake makes an Ideal after-school after-school snack or lunchbox treat for I the children, too. Velvety Chocolate Caka 1 cup water n 3 squares chocolat. &Vtf 1 cups sugar J'.iijS 1 teaspoon vanilla VfSS 2 cups flour Tg 3 teaspoons baking powder teaspoon salt 23 cup fortified margarine 3 eggs cup milk Use 2 nine-inch round cake pans or 2 square eight-inch pans, two inches deep. Line the bottom of the . cake pans with paper and margarine. Start the oven heating with the oven control let in a moderate position (825 to 875 F.). Mix the chocolate, water, and 13 cup of sugar In a pan and cook over very low heat until thick. Remove from the heat and eool to room temperature. Add the flavoring. flavor-ing. All ingredients should be at room temperature. Sift the flour, and measure; add the salt and baking powder. Sift again. Cream the margarine thoroughly, adding the remaining sugar gradually. Beat until fluffy. Add the eggs one at a time, beating after each egg is added. Add the chocolate mixture (be sure It is cooled to room temperature) tem-perature) and beat until smooth. Now add the dry ingredients and milk, adding about 13 of each at a time and finishing with the dry ingredients. Stir just enough tc mix. Pour into prepared cake pans Place in pre-heated moderate oven. Bake 25 to 35 minutes. Remove from pans and cool on rack. This recipe may be baked in muffin pans for cupcakes. It will make from 18 to 30, depending on size. Frost with quick frosting. For other nutritious and flavor-rich flavor-rich recipes, send today for your free copy of "Mealtime Marvels with Margarine," a new, two-color, 32-page recipe booklet Write National Na-tional Cotton Council, Box 76, Memphis, Mem-phis, Tenn. ' |
