Brown Stone Front Cake

Ingredients

• One cup of grated chocolate
• one cup of sugar
• one-half cup of milk
• One cup of milk
• one cup of sugar
• one-half cup of butter
• three eggs
• two and one-half cups of flour
• One teaspoon of soda

Method

1. 1

   Boil chocolate, sugar, and milk together to make a stiff paste.

2. 2

   Mix the remaining ingredients as for any cake, then stir in the chocolate paste.

3. 3

   Bake in layers and put frosting between.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The New century cook book (1899), page 90. The excerpt below is the record exactly as published.

Brown Stone Front Cake. One cup of grated chocolate, one cup of sugar, one-half cup ■of milk. Boil together to make a stiff paste. One cup of milk, one cup of sugar, and one-half cup of butter, three eggs, two and one-half cups of flour. One teaspoon of soda dissolved in a little water. Mix the same as for any cake, then stir in the -chocolate paste. Bake in layers and put frosting between. Mrs. F. Sanford. 178 New Century Cook Book. Brown Stone Front Cake. One cup white sugar, one cup butter, two and one-half cups flour, one-half cup sour milk, three eggs, one teaspoon soda. Filling. — One-half cup chocolate, three-fourths cup sweet milk, mix; one yolk of egg, one cup of sugar, boil all till thick, when cold add one teaspoon vanilla, then add to cake batter. For the cake, cream, butter and sugar, add yolks, milk, then the filling, then flour and soda (sifted together), lastly the whites of the eggs. Bake in three layers with caramel filling. Mrs. Ida Read. Velvet Cream Cake. Four eggs, two cups sugar, two cups flour, two teaspoonfuls baking powder, one tablespoonful flavoring, last add one cup of boiling water. Mrs. L. S. Peterson, St. Joseph, Mo. Spanish Bun. One and one-half cups sugar, three-fourths cup of butter, four eggs, three-fourths cup of milk, two cups of flour, two tea- spoons of baking powder, one and one-half tablespoons of cin- namon. Mrs. C. H. Thayer. Marshmallow Cake. Whites of five eggs, two cups sugar, one-half cup butter, creamed, three cups flour, one cup sweet milk, two teaspoons baking powder. Filling. — Two cups sugar, one-half cup water, whites of two eggs, boil sugar and water till it threads, mix whites beaten stiff. One pound of marshmallows halved, and placed in filling between layers of cake. Mrs. G. H. Merriell. White Mountain Cake. One and one-half cups granulated sugar, half cup butter, half cup sweet milk, half cup corn starch (scant), half teaspoon- ful soda (put in the milk), one teaspoonful cream tartar (put in flour), whites of six eggs, one and one-half cups flour with scant teaspoonful lemon. Mrs. J. E. Stuart. Favorite Cake. Seven eggs beaten separately, one-half cup butter, two cups white sugar, two cups flour, two tablespoons water, one-half tea- spoon salt, bake in four layers. New Century Cook Book. 179 Filling. — One egg, one cup sugar, three grated apples and one lemon. Stir till it thickens, let it cool before spreading. Mrs. Walters. Raisin Layer Cake. White Part. — Whites of eight eggs, two cups of sugar, (if you use granulated sugar don't fill the cup), one light cup of but- ter (cream butter and sugar together, until light and white), three cups of flour, after it is sifted fill up cup and shake it -down or off, one-half cup milk, put milk in last thing, one teaspoonful soda, two of cream of tartar or one heaping teaspoon of yeast powder and a little over on handle of spoon. Dark Part. — Take less than one-third the cake mixture and the following: one teaspoonful of cloves, two of cinnamon, one of nutmeg, three of allspice. Put together with heavy coat of icing, the cup of raisins (seeded and cut), one-half cup figs, one-half cup chopped citron and cup chopped pecans may be put in the icing between or in the dark layer part. Mrs. Neill's Cake. Raisin Filling. One cup butter, two cups sugar, beaten together; add one cup sweet milk, add beaten whites of eight eggs and four cups of flour, with one teaspoonful baking powder. Bake in layers. Icing. — One and one-half pounds sugar to whites of three eggs well beaten; add little tartaric acid, spread on one layer and lay your raisins on it, and so on until the cake is built as high as needed. A few nuts added are an improvement. Jackson, Tenn. Delicious Cake. Whites of eight eggs, two cups sugar, one cup butter, one cup sweet milk, three cups flour, two heaping spoons baking powder, flavor to taste. Mrs. J. M. Warner. Cream Cake. One and one-half cups sifted powdered sugar, one-half cup butter (scant), one-half cup milk, two eggs, two cups flour, in which one and one-half teaspoons of baking powder has been sifted three or four times; cream sugar and butter; add well beaten yolks; one-half cup of milk

Cook this with the app: pantry check, scaling, and the assistant.