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JACK-O’-LANTERN CHOCOLATE CAKE
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Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 1 teaspoon | soda |
| 1/2 teaspoon | salt |
| 1 cup | butter or other shortening |
| 1/3 cups | brown sugar, firmly packed |
| 3 | eggs, well beaten |
| 4 squares | Baker’s Unsweetened Chocolate, melted |
| 1/3 cup | water |
Sift flour once, measure, add soda and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then chocolate and blend. Add flour, alternately with water, a small amount at a time, beating after each addition until smooth. Bake in two greased deep 9-inch layer pans in moderate oven (350° F.) 30 minutes, or until done. Use Hallowe’en Frosting. Spread orange-tinted frosting between layers, reserving about 1/4 for pumpkin decoration. Spread chocolate frosting on top and sides of cake, reserving small amount for decorating. Decorate top of cake with pumpkin of orange-tinted frosting. Outline eyes, nose, and mouth of jack-o’-lantem face with chocolate frosting, using pastry tube or a knife. Place orange-colored candles around cake and serve on large plate, edged with autumn leaves.
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