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Chocolate Peppermint Cake

  • 1/4 cup shortening
  • 1 cup sugar
  • 2 egg yolks [save the whites for icing]
  • 2 squares bitter chocolate
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup sour milk
  • 1 teaspoon vanilla

Mix in the regular order. If you have no sour milk, use sweet milk with 1 tablespoon vinegar added. Bake at 350°F for 50 to 60 minutes.

Frosting:

  • 1 1/2 cups granulated sugar
  • 2 unbeaten egg whites
  • 1/3 cup water
  • 1/2 teaspoon peppermint
  • about 3 squares bitter chocolate

Put the first three ingredients to cook over boiling water [that is, in the top of a double boiler]. Beat constantly. Add peppermint flavoring. Keep beating until frosting thickens. Remove from heat. Beat until thick. Cover cake with frosting. Melt the bitter chocolate and pour over cake.

typed recipe, handwritten note
Marie's recipe with Edith's note

Edith’s note: This was Marie [Schroll's] "signature" cake recipe — which she made in our pre-marriage years. I suspect it was her mother’s recipe. In those days, a typical Sunday night supper always ended with a cake — as well as being served afternoons or evening if guests came.