Checkerboard Layer Cake

Ingredients

• 1 cup white sugar
• Y^ cup butter
• whites of 3 eggs
• Y2. cup milk
• 1 teaspoon soda
• 2 teaspoons cream of tartar
• 2 cups flour
• J^ cup brown sugar
• Yi cup molasses
• and ^ cup butter
• Y^ cup milk
• yolks of 3 eggs
• 1 teaspoon soda
• 2 teaspoons cream of tartar
• 1 teaspoon each of cloves
• 1 teaspoon each of nutmeg
• 2 cups flour

Method

1. 1

   Cream together the ingredients for both light and dark parts separately, then arrange the batter in alternate rows in tins.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 371. The excerpt below is the record exactly as published.

CHECKERBOARD LAYER CAKE.— Light part: cream to- gether 1 cup white sugar, Y^ cup butter and whites of 3 eggs; add Y2. cup milk. 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups flour, lemon or vanilla, Dark part: cream together J^ cup brown COOK COUNTY COOK BOOK 543 sugar, Yi cup molasses, and ^ cup butter; add Y^ cup milk, yolks of 3 eggs, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon each of cloves and nutmeg, 2 cups flour. This will make 3 layers. Arrange the batter on tins in alternate rows of dark and light, so that when the cake is cut it will resemble a checkerboard.^ — Mrs. C. C. Cash, Hubbard Woods, 111. CHERRY CAKE.— Beat together 1 cup brown sugar, ^ cup butter, 1 cup cherry preserves, without pits, 2 eggs; add 1 table- spoon sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, J4 tea- spoon nutmeg, 2 heaping cups flour. — Mrs. Ruth McLelland, Qak Park, 111. CHOCOLATE CAKE.— To Y^ cup chocolate, grated, add ^ cup sweet milk and J/^ cup brown sugar

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