Here are the 3 chocolate cakes you requested. Let us know . . . Note that the chocolate peppermint cake didn't list any mint flavoring for the cake -- flavor must just come from the frosting.

Modern Marble Cake
1-3/4 c. sifted cake flour
2 t. baking powder
1/2 t. salt
1/2 c. shortening
1 c. sugar
2 eggs, beaten
1/2 c. milk
1 t. vanilla
1 ounce (square) chocolate
2 T. milk

Sift flour, baking powder and salt together. Cream shortening with sugar until fluffy. Beat eggs thoroughly and add. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add vanilla. Divide batter into halves. Melt chocolate and add with 2 T. milk to one half; blend well. Drop batter by tablespoons into greased pan, alternating white and chocolate. Bake in moderate oven (350) for 50-60 minutes. Makes 1 8x8 inch cake.Chocolate Peppermint Cake
2 c. sifted cake flour
1 t. baking soda
1/2 t. salt
1/3 c. shortening
1-1/4 c. sugar
1 egg, unbeaten
3 oz. (squares) chocolate, melted
1 t. vanilla
1/2 c. thick sour cream
3/4 c. sweet milk

Sift flour, soda and salt together. Cream shortening with sugar until fluffy. Add egg and beat thoroughly; then add chocolate and vanilla and blend. Add about 1/4 of the flour and beat well; then add sour cream and beat thoroughly. Add remaining flour and milk alternately in small amounts, beating well after each addition. Pour into greased pans and bake in moderate oven (350) for 30 minutes. Spread Peppermint Frosting between layers and over cake. Decorate with a border of chocolate flakes. Makes 2 -- 9" layers.

Peppermint Frosting
1/4 c. crushed peppermint stick candy
1/2 c. milk
1 pound confectioners sugar, sifted

Heat candy and milk over hot water until candy is melted. Add enough confectioners sugar to make frosting thick enough to spread. Will cover tops and sides of 2 -- 8" layers.Mocha Halo Cakes
1-1/2 c. sifted cake flour
1/2 c. cocoa
1/2 t. baking soda
2 t. baking powder
1/4 t. salt
1/2 c. shortening
1 c. sugar
1 egg
2 egg yolks
1/2 c. cold strong coffee
1/2 c. buttermilk

Sift flour, cocoa, soda, baking powder and salt together 3 times. Cream shortening with sugar until fluffy. Combine whole egg and egg yolks, bet well and add to creamed mixture. Combine coffee and buttermilk. Add sifted dry ingredients and liquids alternately in small amounts, beating well after each addition. Pour into greased cupcake pans and bake in moderate oven (350) for 20 minutes. Makes 18 medium or 12 large cupcakes. Frost with Fluffy White Icing. Melt 1 ounce (square) chocolate with 1 t. butter and put a band around each cake with teaspoon or pastry brush.

Fluffy White Icing
3/4 c. sugar
1/4 c. water
1/8 t. cream of tartar
1 t. corn syrup
2 egg whites, stiffly beaten
1 t. vanilla

Heat first 4 ingredients slowly to boiling and cook (without stirring) to 242 degrees F. or until a small amount dropped from tip of spoon spins a long thread. Pour syrup slowly onto stiffly beaten egg whites, beating constantly. Beat until cool and thick enough to spread. Add vanilla. Will frost 1 9x9 Inch cake.