BAKING FORMULA FOR ONE EGG CAKE:

2 cups sifted cake flour
2 level tsp. baking powder
1/4 tsp. salt
3/4 cup milk
1 tsp. vanilla
1/4 cup shortening
1 cup sugar
1 egg

Measure sifted cake flour, baking powder and salt into a sifter and sift together twice. Set aside until needed. Measure milk and add flavoring. Set aside until needed.

Cream shortening well. Gradually beat in half the sugar. Next, in another mixing bowl, beat the egg to lightness and gradually add to it the remaining 1/2 cup sugar, beating well as you add. Combine these and again beat well.

Add sifted dry ingredients (about 1/3 at a time) alternately with the liquid (about 1/3 at at time), beating well after each addition. Give final quick beating to assure yourself that cake batter is satiny smooth.

TO BAKE:

Pour batter into an 8-inch square cake pan, greased and lined with parchment paper. Bake in moderate (350°F) oven for 45 to 50 minutes.

Or, bake in two 9-inch layer cake pans, each greased and lined with parchment paper or in greased cupcake pans, in 375°F oven for about 20 minutes. Frost as desired.

Makes 1 (8-inch) or 1 (2 layer) cake or 24 cupcakes.

Note: You may vary your flavoring by using half vanilla and half almond or black walnut flavoring. Be sure to use cake flour for a more delicate cake.

MOIST CHOCOLATE CAKE:

Use baking formula for One Egg Cake. After butter, sugar and egg are mixed, fold in 2 (1 oz. ea.) squares of unsweetened chocolate, melted. Blend thoroughly. Reduce milk to 1/2 cup. Complete mixing and bake as directed in baking formula. Delicious to frost or serve plain.

For Devil's Food Cake, bake in two layers and frost with Seven Minute Frosting between and over layers.

For Chocolate Cupcakes, sprinkle top with finely chopped nuts before baking.

Note: To melt unsweetened chocolate, do not bother to grate or even break squares into small pieces. Simply place squares of chocolate in small bowl over hot water. Remove from over hot water as soon as melted. Cool slightly before adding to cake.

FRUITED CUPCAKES:

Use baking formula for One Egg Cake. Add 1/3 cup raisins (or dates, cut small) to the well-creamed butter, sugar and egg mixture before adding dry and liquid ingredients. Bake in greased cupcake tins, in moderate (375°F) oven, for 20 minutes. Frost with Orange Butter Frosting.

COCOA CUPCAKES OR SQUARES:

Use baking formula for One Egg Cake. Add 1/2 cup cocoa to sifted dry ingredients, use 3/4 cup sugar instead of 1 cup. Bake in sheet pan at 350°F for 30 minutes. Cool. Cut into squares.

Or, fill greased cupcake tins 2/3 full. Bake in moderate (375°F) oven for 20 minutes.

Makes 2 dozen little cakes.

BOSTON CREAM PIE:

Use baking formula for One Egg Cake. Bake in two 9-inch layer cake pans (greased and lined with parchment paper), in moderate (375°F) oven for about 25 minutes. Cool. Put layers together with Custard Filling. Sprinkle top with confectioners' sugar.

CUSTARD FILLING:

2 tsp. all-purpose flour
1 tbsp. sugar
1/2 cup hot milk
1 egg yolk
1 tbsp. butter
1/2 tsp. vanilla

Mix flour with sugar. Stir in hot milk, then egg yolk. Cook over hot water, stirring constantly, until creamy. Add butter and vanilla.

DAISY SPICE CAKE:

Use baking formula for One Egg Cake. Add to sifted dry ingredients (cake flour, baking powder and salt), 1/2 teaspoon cinnamon and 1/4 teaspoon each of ground allspice and mace. Omit vanilla when you measure the liquid ingredient (milk). Mix and bake same as directed in the baking formula. Frost with Caramel Frosting or serve hot, topped with Apricot Cream Topping

APRICOT CREAM TOPPING:

1 (8 oz.) pkg. cream cheese
1/4 cup stewed apricots

Mix together cream cheese and stewed apricots, drained of liquid and mashed.

CINNAMON COFFEE CAKE:

Use baking formula for One Egg Cake and to the sifted dry ingredients (flour, baking powder and salt) add 1/2 teaspoon cinnamon and 1/4 teaspoon grated nutmeg. Omit vanilla when liquid (milk) is measured. Mix same as baking formula. Pour batter into 8-inch square cake pan (greased and lined with parchment paper). Cover with prepared topping.

CRUMBLE TOPPING:

2 tbsp. butter
1/2 cup brown sugar
1/4 cup dry bread crumbs
1/4 tsp. cinnamon
1 tbsp. all-purpose flour

Rub together butter, sugar, dry bread crumbs, cinnamon and flour. Crumble over top of the cake.

Bake in moderate (350°F) oven for 45 minutes.

Note: If this cake is to be served for breakfast and time is short, bake in two (9-inch) layer pans at 375°F for 25 minutes.

Tip: Mix this cake the night before if you wish, or the morning before. Pour batter into prepared pans. Then wrap pan or pans in shrink-wrap and store in refrigerator.