COCOA CAKE

1/2 a cup of butter,

3/4 a cup of milk,

1 cup of sugar,

6 level tablespoonfuls of Baker's Cocoa,

3 eggs,

2 level teaspoonfuls of baking powder,

1 teaspoonful of vanilla,

1−1/2 or 2 cups of sifted pastry flour.

method;

Cream the butter, stir in the sugar gradually, add the unbeaten eggs, and beat all together until very creamy. Sift together one−half cup of the flour, the cocoa and baking powder; use this flour first, then alternate the milk and remaining flour, using enough to make mixture stiff enough to drop from the spoon; add vanilla and beat until very smooth; then bake in loaf inmoderately hot oven thirty−five or forty minutes.
Tests for baking cake. It is baked enough when: 1. It shrinks from the pan. 2. Touching it on the top, springs back. 3. No singing sound.