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DELICE AU CHOCOLAT (Chocolate Delight), French
Combine the milk, sugar, butter and chocolate and bring to boiling point over medium flame. Let cool slightly and beat in 4 egg yolks and the sifted dry ingredients. Beat for 5 minutes. Fold in egg whites, beaten stiff, but not dry. Pour mixture in a large buttered pan. Bake in moderate oven 375° for 1 hour (setting pan in a pan of hot water). Let cool and cut in half horizontally, making two layers. Fill with following cream:
Cream the butter; gradually add the praline and the sugar until well mixed and creamy. Spread this mixture between the two layers of cake and place them together. Decorate with 8 ozs. toasted almond halves. Serves 6.
Contributed by Mrs. Suzanne Marcellin, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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