Cream butter and sugar together; beat eggs separately; mix and add to butter; put in flour and season with lemon; bake in slow oven at first; cook two hours and a half. Brownstone Front Cake.—6 or 7 squares Baker’s chocolate, or 8 teaspoons of cocoa; % cup milk; 1 cup sugar; 1 egg. Melt chocolate (if used). Beat all together and boil till smooth. While this is cooling, make the following cake batter: 1 cup sugar; 2 cups flour; % cup butter; 3 eggs; 4% cup milk; 2 teaspoons Royal baking powder. Stir the chocolate mixture into the cake batter and bake in layers. Put the following icing between layers while hot: Icing:—Whites of 2 eggs; 1 teaspoon of lemon or vanilla; 1 pound pulverized sugar. Florida Chocolate Cake.—Chocolate mixture: 1 cup grated choco- late; 1 cup sugar; % cup sweet milk; 1 egg; 2 teaspoons vanilla. Cake batter: 1 cup sugar; % cup butter; % cup sweet milk; 3 cups flour; 38 eggs beaten separately; 14% heaping teaspoons baking powder. Cook chocolate, milk, sugar and egg until thick; add when cold 2 teaspoons of vanilla, and put into the cake batter. Make the batter in the usual way. Bake in layers. Filling for Chocolate Cake.—2 cups sugar; % cup water; 3 eggs, whites only; % pound marshmallows. Let the sugar and water boil till it will spin a long thread. Beat the whites of the 3 eggs; to this add marshmallows, then pour the boiled sugar over eggs and marshmallows, beat till cold and put between cake. Or plain boiled icing may be used. CAKES. 53 Chocolate Cake.—6 eggs; 2 cups sugar; 1 cup butter; 3 cups flour; 1 cup milk; 1 teaspoon Royal baking powder✪ Chocolate Cake; vanilla. Filling or Icing:—% pound chocolate; 2 cups sugar; % cup milk; 1 tablespoon butter. Bake in layers. Black Chocolate Cake.—% cake Baker’s chocolate, grated or cut; 1 cup sugar; % cup milk; 1 egg; % cup butter; 1 cup sugar; 1 cup milk; 3 eggs; 2 cups sifted flour; 2 heaping teaspoons baking powder. To the grated chocolate add 1 egg, 1 cup of sugar and one-half cup of milk and cook until it gets hot through. Set aside to cool. Cream one-half cup of butter with one cup sugar, and one-half cup of milk with yolks of three eggs, beaten light, then add well-beaten whites, two cups of sifted flour and two heaping teaspoons of bak- ing powder. When chocolate gets cool, mix with the batter and bake in layers. Use boiled icing for filling. Bevil Cake—Custard: 1 cup chocolate; 1 cup brown sugar; 1 egg; ¥% cup buttermilk. Cake batter: 3 eggs; 1 cup brown sugar; % cup butter; 4% cup buttermilk; 2 cups flour; 1 teaspoon soda in 1 table- spoon hot water. Mix 1 cup chocolate, 1 cup brown sugar, 1 egg, % cup buttermilk in pan on stove and let it thicken; then set aside to cool. Then beat together 3 eggs, 1 cup brown sugar, % cup butter, % cup butter- milk, 2 cups flour, 1 teaspoon of soda dissolved in a tablespoon of hot water. Stir the custard into cake batter and bake in layers. Put layers together with marshmalicw filling. Chocolate Cake.—Custard: 3 eggs, yolks; butter size of an egg; 44 cup milk %4 cake chocolate. Cake batter: 1 egg; 114 cups sugar; 1% cup milk; pinch salt; 1% cups flour (almost 2 is better); 2 tea- spoons baking powder; pinch of soda. Save whites for frosting. Melt chocolate and butter, add milk and beaten yolks. Cook, stirring constantly, till thick like custard. When cool add to the white batter. Chocolate Squares.—6 eggs; 1 cup butter; 1 cup milk; 3 cups flour; 2 cups SUBAT ; 2 teaspoons Royal baking powder; % cake chocolate; 1 cup boiling water; 1 teaspoon of vanilla. Cream butter and sugar. Beat eggs separately, then mix and pour into the butter and sugar. Melt the chocolate in the boiling water, leaving on the stove until thoroughly dissolved. Pour into the bat- ter, add flour and baking powder. Bake in shallow tins, cut into squares, and cover with white icing.

AI-modernized reading of the original text

Cream butter and sugar together; beat eggs separately; mix and add to butter; put in flour and season with lemon; bake in slow oven at first; cook two hours and a half. Brownstone Front Cake.—6 or 7 squares Baker’s chocolate, or 8 teaspoons of cocoa; % cup milk; 1 cup sugar; 1 egg. Melt chocolate (if used). Beat all together and boil till smooth. While this is cooling, make the following cake batter: 1 cup sugar; 2 cups flour; % cup butter; 3 eggs; 4% cup milk; 2 teaspoons Royal baking powder. Stir the chocolate mixture into the cake batter and bake in layers. Put the following icing between layers while hot: Icing:—Whites of 2 eggs; 1 teaspoon of lemon or vanilla; 1 pound pulverized sugar. Florida Chocolate Cake.—Chocolate mixture: 1 cup grated chocolate; 1 cup sugar; % cup sweet milk; 1 egg; 2 teaspoons vanilla. Cake batter: 1 cup sugar; % cup butter; % cup sweet milk; 3 cups flour; 38 eggs beaten separately; 14% heaping teaspoons baking powder. Cook chocolate, milk, sugar and egg until thick; add when cold 2 teaspoons of vanilla, and put into the cake batter. Make the batter in the usual way. Bake in layers. Filling for Chocolate Cake.—2 cups sugar; % cup water; 3 eggs, whites only; % pound marshmallows. Let the sugar and water boil till it will spin a long thread. Beat the whites of the 3 eggs; to this add marshmallows, then pour the boiled sugar over eggs and marshmallows, beat till cold and put between cake. Or plain boiled icing may be used. Chocolate Cake.—6 eggs; 2 cups sugar; 1 cup butter; 3 cups flour; 1 cup milk; 1 teaspoon Royal baking powder; vanilla. Filling or Icing:—% pound chocolate; 2 cups sugar; % cup milk; 1 tablespoon butter. Bake in layers. Black Chocolate Cake.—% cake Baker’s chocolate, grated or cut; 1 cup sugar; % cup milk; 1 egg; % cup butter; 1 cup sugar; 1 cup milk; 3 eggs; 2 cups sifted flour; 2 heaping teaspoons baking powder. To the grated chocolate add 1 egg, 1 cup of sugar and one-half cup of milk and cook until it gets hot through. Set aside to cool. Cream one-half cup of butter with one cup sugar, and one-half cup of milk with yolks of three eggs, beaten light, then add well-beaten whites, two cups of sifted flour and two heaping teaspoons of baking powder. When chocolate gets cool, mix with the batter and bake in layers. Use boiled icing for filling. Bevil Cake—Custard: 1 cup chocolate; 1 cup brown sugar; 1 egg; ¥% cup buttermilk. Cake batter: 3 eggs; 1 cup brown sugar; % cup butter; 4% cup buttermilk; 2 cups flour; 1 teaspoon soda in 1 tablespoon hot water. Mix 1 cup chocolate, 1 cup brown sugar, 1 egg, % cup buttermilk in pan on stove and let it thicken; then set aside to cool. Then beat together 3 eggs, 1 cup brown sugar, % cup butter, % cup buttermilk, 2 cups flour, 1 teaspoon of soda dissolved in a tablespoon of hot water. Stir the custard into cake batter and bake in layers. Put layers together with marshmalicw filling. Chocolate Cake.—Custard: 3 eggs, yolks; butter size of an egg; 44 cup milk %4 cake chocolate. Cake batter: 1 egg; 114 cups sugar; 1% cup milk; pinch salt; 1% cups flour (almost 2 is better); 2 teaspoons baking powder; pinch of soda. Save whites for frosting. Melt chocolate and butter, add milk and beaten yolks. Cook, stirring constantly, till thick like custard. When cool add to the white batter. Chocolate Squares.—6 eggs; 1 cup butter; 1 cup milk; 3 cups flour; 2 cups sugar; 2 teaspoons Royal baking powder; % cake chocolate; 1 cup boiling water; 1 teaspoon of vanilla. Cream butter and sugar. Beat eggs separately, then mix and pour into the butter and sugar. Melt the chocolate in the boiling water, leaving on the stove until thoroughly dissolved. Pour into the batter, add flour and baking powder. Bake in shallow tins, cut into squares, and cover with white icing.

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Chocolate Cake

The Raleigh cook book