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Black Chocolate Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 82. The excerpt below is the record exactly as published.
BLACK CHOCOLATE CAKE. Two cups sugar, good one-half cup butter, one-half cup sweet milk, two cups flour, two teaspoons baking powder, two eggs, two teaspoons vanilla, one-half cake Baker's chocolate dissolved in one-half cup boil- ing water. Stir in the last thing while hot. BURNT SUGAR CAKE. Mrs. L. J. Menold, Princeton, HI. For the burnt sugar, put one cup sugar in granite pan ; let melt, stirring all the time ; let burn down until it smokes good, remove from fire, ana add one cup boiling water and set over fire again and let boil until it is a syrup. Put in pan. Will flavor several cakes. L'se Mrs. Bell's recipe for caramel cake, adding four tablespoons of the burnt sugar and bake in one loaf. CHOCOLATE SPOXGE CAKE. Mrs. Russell Graham. Yolk of one egg, saving white for icing, one-fourth Baker's chocolate, one-half cup cold water, mix all to- gether and cook in a double cooker until it thickens, one cup sugar, one tablespoon butter, one-half cup boiling water
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