Black Chocolate Cake

Ingredients

• One-half cup butter
• two cups brown sugar
• three-fourths twenty-five cent cake of chocolate
• four eggs beaten together
• three-fourths cup sweet milk
• one teaspoonful soda
• two cups flour

Method

1. 1

   Cream butter and sugar until smooth, then slowly add dissolved chocolate.

2. 2

   Beat in eggs, milk, and soda.

3. 3

   Finally, mix in flour.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 15. The excerpt below is the record exactly as published.

BLACK CHOCOLATE CAKE. One-half cup butter, tAvo cups broAvn sugar, (cream butter and sugar until smooth), three-fourths tAventy-five cent cake of chocolate, dissolved and poured into above mixture sloAvly. Four eggs beaten together, three-fourths cup sAA'eet milk, one teaspoonful soda in milk. tAvo cups flour. — Mrs. P. A. Noell. FILLING. One pound -IX sugar, three fourths cup butter, one-half twenty- five cent can cocoa, ten cent bottle vanilla, enough strong coftee to mix. Cream butter and sugar until smooth. One-half pound of broAvn and one-half pound of white sugar may be used if preferred. — ]\[rs. P. A. Xoell. APPLE SAUCE CAKE. Tavo and one-half cups flour, one teaspoonful Royal Baking PoAvder, three-fourths teaspoonful salt, tAA'o and one-half teaspoonfuls spices. Sift the flour and baking poAvder, one and one-half cups sugar, one- half cup butter, or Crisco, tAvo eggs, one cup sour apple sauce, one cup raisins, one teaspoonful soda added to last half cup of apple sauce and mixed Avith batter. Bake in a hot oven. This makes three layers. — Mrs. W. H. Booxe. 10 USE DAN VALLEY SUPERLATIVE FLOUR KNOX ACIDULATED GELATINE— no bother— no trouble— no squeezing lemons TILLING FOE APPLE SAUCE CAKE. Three-fourths cup granulated sugar, one-third cup boiling water, one egg white^ one half cup pecans (shelled.) Melt the sugar in boiling water, stirring until sugar is melted. Cover and let boil for three minutes. Uncover and boil till it forms a hard ball in cold water, pour over the egg-white which has been beaten very light. Beat till cool enough to hold its shape. Spread on layers, then sprinkle on the pecans. Double this recipe for three layers. — Mrs, W. H. Boone. SOFT GINGEE CAKE. One-half cup sugar, one cup butter, one cup molasses, two teaspoonfuls soda, one teaspoonful ginger or spices, one egg, three cups flour. Pour one cupful boiling water on the soda. Mix butter, sugar, molasses and egg, add flour and the soda water just before baking in a hot oven. Very light and delicious. — Mrs. W. H. Boone. DEVIL'S FOOD CAKE. Two and one half cups sugar, one cup butter, one- half cup chocolate, dissolved in cup of hot water. One cup buttermilk, three cups flour, one teaspoonful soda, dissolved in hot water, two eggs, one table- spoonful vanilla, one teaspoonful each cinnamon, nutmeg, cloves and allspice. Make batter in the usual way and bake in layers. — Mrs. M. F. Markham. FILLING FOE DEVIL'S FOOD CAKE. Two and one-half cups sugar (one- half brown), one-half cup water, one-half cup cream, one square chocolate. Moisten chocolate over boiling water and add sugar and water. Boil until proper consistency and beat until cool. — Mrs. M. F. Markham. PEINCE OF WALES CAKE. Dark part: Yolks three eggs, three fourths cups butter, two cups flour, one cup raisins, one cup currants or cherries, one cup brown sugar, one-half cup milk, one tablespoon molasses, one teaspoon cinnamon, nutmeg, one teaspoon Eoyal Baking Powder. Light part : one cup white sugar, one-half cup butter, one-half cup sweet milk, one and one-half cup flour, one half cup corn starch, whites of three eggs, one teaspoon Eoyal Baking Powder. Cream the butter and sugar, then eggs and milk, add fruit, and last the flour. — Mrs. J. L. Whitmore. FILLING FOR PEINCE OF WALES CAKE. Two cups brown sugar

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