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If not thick enough, add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake, make a little stiffer.
This frosting never cracks as an egg frosting, but is hard enough to cut nicely.
COCOA SAUCE
2 tablespoonfuls of butter,
1 cup of boiling water,
2 tablespoonfuls of flour,
4 tablespoonfuls of sugar,
4 teaspoonfuls of Baker's Cocoa,
1 teaspoonful of vanilla.
Melt the butter in the saucepan; mix the flour and cocoa together and stir into the butter; add gradually the hot water, stirring and beating each time; cook until it thickens. Just before serving, add the sugar, vanilla and a pinch of salt, if necessary.
Use more cocoa if liked stronger. This sauce will be found excellent for cottage puddings, Dutch apple cakes, steamed apple puddings, etc.
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.
COCOA MERINGUE PUDDING
1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour,
Pinch of salt,
4 teaspoonfuls of Baker's Cocoa,
3 tablespoonfuls of sugar,
1/2 a te