Grover & Frances Cleveland's Recipes


1 c. butter
2 c. sugar
1 c. milk
12 egg whites, beaten
3 tsp. baking powder
1 c. cornstarch
3 c. flour
3 tsp. vanilla extract

Cream 1 c. butter with 3 c. sugar. To this, add 1 c. milk and then the beat whites of 12 eggs. Put 3 tsp. baking powder into 1 c. cornstarch and add 3 c. flour.

Now gradually beat in flour mixture and flavor with 3 tsp. vanilla. Beat all together thoroughly.

Put the mixture in three 9-9inch round cake pans that have been buttered and then lined with buttered parchment paper. Preheat oven to 350-degrees and bake cakes for 25 to 30 minutes. Take out of oven; allow to cool in pans. Frost with either White or Chocolate Frosting.

White Frosting

2 egg whites
1 c. powdered sugar
1/2 tsp. vanilla or almond extract
Crystallized violets, roses or leaves for decorations

Beat the egg whites until stiff; then add the sugar gradually. Continue beating until the mixture is smooth and light. Add flavoring and mix well. Use varicolored crystallized flowers and leaves for decoration.

Chocolate Frosting

1/2 lb. sweet chocolate (half to be dissolved, half coarsely shaved for trim)
1 T. rum
1 T. water
2 T. sweet butter
1 T. powdered sugar

Cut half of the chocolate into small pieces; put them into a heavy pan with water and rum. Stir continuously over slow fire until it is dissolved and smooth, and then add the butter bit-by-bit. Remove from heat and stir until it begins to cool. Completely cover the cake with the frosting, and just before it sets, sprinkle all over the top with coarsely shaved chocolate. Sprinkle a little powdered sugar over the chocolate top.