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Brownstone Front Cake
From The Times cook book, no. 2, 1905
Serves 3
Use any extract preferred.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 83. The excerpt below is the record exactly as published.
BROWNSTONE FRONT CAKE. 3ertha S. Morris, 1016 Georgia street, Los An- geles.—One-half cup ground chocolate, one yolk of egg, two tablespoons sugar, one-half cup milk; mix and boil until thick, then cool and mix with the following: One cup sugar, one- half cup butter, two eggs, one-half cup milk, two cups flour, two teaspoons baking powder, whites of the eggs, well beaten and added last. Filling: Two tablespooons butter, cup and a half of powdered sugar, milk or cream enough to spread easily; beat well and place between the layers when the cake is cool. Use any extract preferred. NO. 67. CHECKERBOARD CAKE. Mrs. William J. Magee, No. 122 North Johnston street, Los Angeles.— One and one-half cups sugar, one-half cup butter
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