Miss Farmer’s Chocolate Nougat Cake
¼ a cup of butter,
1 ½ cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
½ teaspoonful of vanilla,
2 squares of chocolate, melted,
½ a cup of powdered sugar,
2/3 a cup of almonds blanched and shredded.
Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third a cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.—From Boston Cooking School Cook Book—Fannie Merritt Farmer.