Chocolate Peanut Cream Cake
(1 egg and 2 egg yolks)
2 1/3 cups sifted Swans Down Cake Flour
2 1/4 teaspoons Calumet Baking Powder*
3/4 teaspoon salt
1/2 teaspoon soda
2/3 cup butter or other shortening
1 1/4 cups sugar
1 egg, unbeaten
3 squares Baker’s Unsweetened Chocolate, melted
3/4 cup milk
1 teaspoon vanilla
1/3 cup boiling water
Sift flour once, measure, add baking powder, salt and soda, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and egg yolks, one at a time, beating well after each. Add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla, then add boiling water, beating quickly and thoroughly.
Bake in greased pan 12x8x2 inches, in moderate oven (325 degrees F.) 50 minutes, or until done. Spread Peanut Cream Frosting on top of cake.
*If another baking powder is used, adjust the proportions as recommended by the manufacturers.
Peanut Cream Frosting
Wash 2/3 cup butter in cold water to remove salt. Cream butter thoroughly, add 1 cup sifted confectioners’ sugar gradually, and cream until very light and fluffy. Add 1/2 cup peanut butter, a small amount at a time, creaming well after each addition. Fold in 1/3 cup sifted confectioners’ sugar.
(all measurements are level)