1/2 pound cake of Walter Baker's Vanilla Sweet Chocolate,
2 level tablespoonfuls of butter,
2 tablespoonfuls of boiling water.
Put chocolate in small saucepan over boiling water and when melted stir
in butter and water. Mix well. If found to be too thick, add more water;
if too thin, more chocolate.
HOT CHOCOLATE SAUCE
1 cup of boiling water,
Pinch of salt,
1 square of chocolate,
1/2 a cup of sugar.
Cook all together slowly until it is the consistency of maple syrup, or
thicker if desired. Just before serving, add one teaspoonful of vanilla.
This will keep indefinitely, and can be reheated.
COCOA SPONGE CAKE
4 eggs,
1/4 a cup of sugar,
Pinch of salt,
4 tablespoonfuls of Baker's Cocoa,
1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.
Separate yolks from whites of eggs; beat yolks in a small bowl with the
Dover egg-beater until very thick; add sugar, salt and vanilla, and beat
again until very thick. Sift cocoa and the flour together and stir very
lightly into the mixture; fold in the stiffly beaten whites of the eggs,
and bake in a loaf in a moderate oven until done.
Do not butter the pan, but when cake is baked, invert the pan; and when
cool, remove the cake.
CHOCOLATE FROSTING
1 square of Baker's Chocolate,
Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,
About three cups of sifted confectioners' sugar.
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