SURE TO BE POPULAR
CHOCOLATE ALMOND CAKE. Four ounces butter, Boz sugar, 3 eggs, Boz flour, 2 dessertspoons cocoa, 1 level teaspoon cream of tartar, J cup milk, J teaspoon carbonate of soda, 1 tablespoon boiling water, J teaspoon vanilla.
Cream butter and sugar, add eggyolks and beat until smooth. Sift flour, cocoa, and cream of tartar, and add gradually to creamed butter and sugar alternately with the milk and vanilla. Fold in the stiffly-beaten whites of eggs. Dissolve soda in boiling water and mix in lightly and evenly. Place in a buttered ring tin and bake in a moderate oven J- hour. When cool, cover with chocolate icing and decorate with blanched almonds and cherries to form a daisy.
Chocolate Icing.—Jib icing sugar, 3 tablespoons boiling water, Joz almonds, few crystallised cherries, 1 tablespoon cocoa. Sift icing sugar and cocoa. Add boiling water gradually, mix to desired consistency, warm for a few seconds over heat and pour over cake and decorate.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19390929.2.102.10
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Wairarapa Times-Age, 29 September 1939, Page 8
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162SURE TO BE POPULAR Wairarapa Times-Age, 29 September 1939, Page 8
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