CALEB ELI GOODSON "JUST DESSERTS"

CAKE

1 cup butter

1/2 teaspoon salt

2 cups powdered sugar

1 cup milk

3 cups sifted flour

1 teaspoon vanilla

3 teaspoons baking powder

6 stiffly beaten egg whites

Cream butter and sugar until very light, add sifted dry ingredients alternately with milk to which vanilla has been added; beat thoroughly. Fold in gently stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Lady Baltimore Filling and Frosting.

DEVIL'S FOOD CAKE

2 squares (ounces)

unsweetened chocolate

2 eggs, beaten

2 cups sifted flour

1 1/2 cups sugar

1/2 teaspoon salt

1 cup milk

2 teaspoons baking powder

1/2 cup butter

1 teaspoon vanilla

Melt chocolate in upper part of double boiler, add cup of the sugar, also cup of the milk and cook, stirring constantly, until smooth. Cool. Cream butter with remaining sugar; add eggs. Add sifted dry ingredients alternately with remaining milk to which vanilla has been added. Beat in chocolate mixture and bake in two greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold put together with a white frosting.

COFFEE CHOCOLATE CAKE

1 cup butter

1/2 teaspoon salt

2 cups sugar

2 teaspoons baking powder

3 eggs, separated

3 squares (ounces) unsweetened chocolate

1 cup double-strength coffee

2 cups sifted flour

1 teaspoon vanilla

Cream butter and sugar until light, add well-beaten egg yolks and chocolate, softened over hot water. Sift and add dry ingredients alternately with coffee and vanilla. Beat vigorously; fold in stiffly beaten egg whites. Bake in three greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold fill and frost with Boiled Frosting or with Mocha Frosting.

FUDGE CAKE

1 cup butter

2 cups sifted flour

1 cup sugar

1/2 teaspoon salt

1 egg, well beaten

2 teaspoons baking powder

2 squares (ounces) unsweetened chocolate

1/2 cup milk

1 teaspoon vanilla

Cream butter until very light, adding sugar gradually. Add egg and chocolate, softened over hot water. When mixture is perfectly smooth, add sifted dry ingredients alternately with milk and vanilla, beating until smooth after each addition. Bake in greased shallow pan in moderate oven (360° F.) 30-40 minutes. When cold frost with Fudge Frosting.

MARSHMALLOW CAKE

1/2 cup butter

2 teaspoons baking powder

1 1/2 cups sugar

2 cups sifted flour

1/2 cup milk

1/2 teaspoon salt

1 teaspoon vanilla

4 egg whites

Cream butter until very light, gradually adding one cup of the sugar. Work in sifted dry ingredients alternately with milk to which vanilla has been added, beating thoroughly after each addition. Beat egg whites until stiff with remaining sugar, fold into batter and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Marshmallow Filling and Frosting or bake in a shallow greased pan in moderate oven (360° F.) 30-40 minutes and when cold frost with Marshmallow Frosting.

WHITE FRUIT CAKE

1 cup butter

1 cup mixed candied peel, shredded

2 cups sugar

4 cups sifted flour

1 cup candied cherries, halved

1/2 teaspoon salt

1 cup candied pineapple, shredded

4 teaspoons baking powder

1/2 cup blanched almonds, shredded

Grated rind 1 orange

1/2 cup orange juice

6 stiffly beaten egg whites

1 cup seedless raisins