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CHOCOLATE CAKE
2 Egg's beaten 2 cups Tripletts All-Purpose 1/4 lb. Butter Flour (measure before 2 cups Brown Sugar (packed) sifting) 2 squares Chocolate (melted) 3 tsp. Vanilla 6 tsp. Vinegar Fold in last 1 tsp. Soda 1 cup cold water Bake at 325° for 35 to 40 minutes. Leave in pan and ice with your favorite icing. By lea ' ing in pan, this cake will keep fresh for several days and is nice to take on outings.
TRIPLETTS FLOUR IS NOW SOLD AT BALDWIN’S GROCERY WASHINGTON, VA.
TRIPLETT MILLING COMPANY
CULPEPER, VIRGINIA
85.4%