whisk or whip type of beater. Fold in whites and vanilla. Butter a deep, square cake pan and pour in the batter. Bake in a slow oven for thirty minutes. Increase the heat to moderate for about twenty-five minutes more. Should be light and delicate in texture. Requires no icing, though melted sweet chocolate is sometimes spread over top.
- 2 c. sugar
- ¾ c. fat
- 4 eggs
- 2½ c. flour
- ½ tsp. salt
- ½ c. sour cream or milk
- 2 tsp. baking powder
- ½ tsp. soda
- 2 tsp. vanilla
- 2 squares bitter chocolate (melted)
- 1 c. nuts
- 1 c. raw grated potato
Cream fat and sugar. Add sour cream and grated potato. Add flour sifted with baking powder and soda. Add nuts and melted chocolate.
Fold in the whites. Do not grate potato until ready to add to batter. Bake in a loaf. Cakes of this type are better after "ripening" twenty-four hours in a bread box.
- ¼ c. fat
- 1 c. sugar
- 2 eggs
- 2 sq. bitter chocolate
- 1¼ c. flour
- 2½ tsp. baking powder
- ½ c. milk
- 1 tsp. vanilla
Cream one-half of the sugar with the fat and one-half with the yolks. Combine, mix and sift dry ingredients. Add alternately to first mixture with milk. Fold in the beaten whites and then add the chocolate. Bake in a shallow pan 7x11 in.
