COCOA CAKE

• ½ a cup of butter,
• ¾ 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 ½ 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.