“Kitchen Krafts,” Friend, June 1983, 5
1 1/2 cups sugar
1/2 cup butter or margarine
1/4 cup cocoa
1 teaspoon vinegar in 1 cup milk
2 cups flour
2 teaspoons soda in 1 cup hot water
surprises* wrapped in foil
Preheat oven to 350ºF. (175ºC.).
Cream together sugar and margarine.
Beat in eggs one at a time, then stir in cocoa.
Alternate stirring in sour milk and flour.
Add soda water and mix well.
Pour into greased and floured 9″ x 13″ (23 cm. x 33 cm.) pan or two 9″ (23 cm.) round pans. Bake 30–40 minutes.
Remove from oven and cool. When completely cool, make slits in cake and insert surprises.
2 cups whipping cream
1 teaspoon vanilla extract
4 egg whites
1 pinch of salt
1 can (16 ounces/.45 kg.) chocolate syrup
1/2 cup chopped pecans (optional)
Whip cream until it peaks; lightly beat in vanilla.
In separate bowl, whip egg whites with salt until very stiff.
Gently fold egg whites into whipped cream.
Gently fold in chocolate syrup and nuts.
Pour into ice-cube trays or baking pan, then freeze.
Makes 6–8 servings.