JUST DESSERTS: THE COOKBOOK OF ONLY DESSERTS

1 cup sugar

1/2 teaspoon salt

1 egg, well beaten

2 teaspoons baking powder

2 squares (ounces) unsweetened chocolate

1/2 cup milk

1 teaspoon vanilla

Cream butter until very light, adding sugar gradually. Add egg and chocolate, softened over hot water. When mixture is perfectly smooth, add sifted dry ingredients alternately with milk and vanilla, beating until smooth after each addition. Bake in greased shallow pan in moderate oven (360° F.) 30-40 minutes. When cold frost with Fudge Frosting.

MARSHMALLOW CAKE

1/2 cup butter

2 teaspoons baking powder

1 1/2 cups sugar

2 cups sifted flour

1/2 cup milk

1/2 teaspoon salt

1 teaspoon vanilla

4 egg whites

Cream butter until very light, gradually adding one cup of the sugar. Work in sifted dry ingredients alternately with milk to which vanilla has been added, beating thoroughly after each addition. Beat egg whites until stiff with remaining sugar, fold into batter and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Marshmallow Filling and Frosting or bake in a shallow greased pan in moderate oven (360° F.) 30-40 minutes and when cold frost with Marshmallow Frosting.

WHITE FRUIT CAKE

1 cup butter

1 cup mixed candied peel, shredded

2 cups sugar

4 cups sifted flour

1 cup candied cherries, halved

1/2 teaspoon salt

1 cup candied pineapple, shredded

4 teaspoons baking powder

1/2 cup blanched almonds, shredded

Grated rind 1 orange

1/2 cup orange juice

6 stiffly beaten egg whites

1 cup seedless raisins

Cream butter and sugar until very light, work in sifted dry ingredients alternately with grated orange rind and juice. Add fruits and nuts and mix thoroughly; fold in stiffly beaten egg whites. Turn into a large greased loaf pan and bake in moderate oven (360° F.) about 1 hours.

RICH DARK FRUIT CAKE

1/2 pound sifted flour

1 pound almonds, blanched

2 1/2 pounds seeded raisins and halved

3/4 pound citron, finely shredded meats

1/2 pound walnut or pecan, coarsely broken

3/4 pound butter

1/2 teaspoons grated nutmeg

8 eggs, separated

1 teaspoon ground mace

3/4 pound sugar

1/2 pint grape juice

1/2 pound candied cherries, halved

1/2 cup molasses

Mix 1/2 cup of the flour with raisins and citron. Cream butter until light, gradually adding remaining flour. Beat egg yolks until thick, adding sugar gradually and combine with butter and flour mixture. Work in fruit, nuts and spices with or grape juice and molasses; fold in stiffly beaten egg whites. The batter should be moist but heavy in consistency. Turn into two loaf cake pans lined with several thicknesses of paper (greasing the innermost) and bake in a slow oven (300° F.) about three hours. Makes 7 pounds.

UPSIDE-DOWN CAKE

1/2 cup butter