COCOA CAKE

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.

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 in
moderately 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.