Brown Stone Front Cake

Ingredients

• 2 cups flour
• 2 eggs
• 1 cup sour milk
• 1/2 cup chocolate, dissolved
• 1 1/2 cups granulated sugar
• 1 even teaspoon soda

Method

1. 1

   Bake in two layers or loaf.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 37. The excerpt below is the record exactly as published.

BROWN STONE FRONT CAKE. Mrs. Geo. Kalbfleisch. 2 cups flour. 2 eggs. 1 cuu sour milk. V2 cup chocolate, dissolved by Bake in two layers or loaf. placing on back of stove in saucer until melted. 1^2. cups granulated sugar. 1 even teaspoon soda. BROWN STONE FRONT. Mrs. J. W. Terry. First Part : — 1 cup Baker’s Chocolate. teaspoon cream of tartar, cup sweet milk. Put on back of stove, when hot mix with Second Part : — 1 cup brown sugar. 1’ yolks of eggs. Vy, cup butter. 2 whites of eggs. Vz cup sweet milk. 3 teaspoon soda. 2 scant cups flour. Add first part; bake in moderate oven. ‘‘COFFEE” CAKE. Mrs. H. O. Isensee. 2 cups dark brown sugar. % cup butter. 4 eggs. 41/2 to 5 cups flour. 2 lbs. seeded raisins. 34 lb. citron. 1 cup molasses. 1 cup liquid coffee. 1 teaspoon soda in the flour. 1 tablespoon cinnamon. 1 tablespoon cloves. Soften the butter, beat with the sugar, ad ! the cg<s, s iices, molasses, coffee, flour and lastly the fruit, dredged with, e 1 ttle flour. Bake same as fruit cake. CAKES. 123 CHOCOLATE CAKE. 2 oz. chocolate. 1% cups flour. IV2 cups sugar. Y2 cup butter. 4 eggs. Beat butter to a cream, acid g-radtially the sugar, then the beaten yolks, beat again, then add milk, then chocolate, melted in 5 tablespoons of boiling water, then the flour. Give the whole a vigorous beating. Now beat whites to a stiff froth and stir in carefully ; add vanilla and baking powder and bake in a moderate oven 45 minutes. CHOCOLATE GLACE CAKE. Mrs. Clare Prickett Jones. 1 cup butter. 1 oz. Baker’s chocolate, melted. 1 cup granulated sugar. 1 cup sweet milk. 2 eggs. 1 generous teaspoon baking 1V2 cups flour. powder. Beat the butter to a cream, and gradually beat into it the sugar, add melted chocolate, also the eggs, unbeaten. Beat this vigorously 5 minutes, then add milk, and the flour sifted with baking powder. Flavor with vanilla and bake Jd hovir in moderate oven. Use boiled icing. Miss Josephine S])ringer. Y2 cup milk. 1 teaspoon vanilla. 2 rounded teaspoons baking powder. BLACK CAKE. Mrs. H. 1 lb. butter. 1 lb. sugar. 1 lb. eggs, in shell. 5 lb. raisins. 3 lb. currants. 1 lb. citron. 1 cup molasses. Bake four hours. L. Barnes. 1 small cup strong coffee. 1 wine glass brandy, or mo^’e. 1 wine glass wine or more. Cinnamon, cloves and niitme to taste. Flour to make quite stiff. 124 THE EDWARDS VI LLE COOK BOOK. CHOCOLATE CAKE. Mrs. D. A. 2 cups sugar. 1 cup butter. 5 yolks of eggs. 2 whites of eggs. Filling for Cake : — cups sugar. 5 tablespoons grated chocolate. Lynch. 1 cup milk. 2 teaspoons yeast powder in 3% cups flour, while dry. 4 whites of eggs. 1 teaspoon vanilla CHOCOLATE CAKE. Mrs. R. F. Tunnell. 2 oz. chocolate. 4 eggs. Y2 cup milk. 2 level cups flour. 1 teaspoon vanilla. V2 cup butter. IV2 cups sugar. 1 heaping teaspoon yeast pow- der. Dissolve chocolate in 5 tablespoons boiling water, cream but- ter and sugar, add eggs and beat until light ; then add milk, melted chocolate and flour, giving whole a good beating. Add vanilla and baking powder. BLACK CHOCOLATE CAKE. Mrs. Charles Pauly. Cake Part : — 1% cups sugar. V2 cup butter. V2 cup sour milk

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