Chocolate Cake

Ingredients

• J cup butter
• 2 cups flour
• 1 cup sugar
• 3 teaspoons baking powder
• 3 eggs
• 4 ounces chocolate, melted
• J cup milk
• 1 teaspoon vanilla

Method

1. 1

   Follow rule for mixing Butter Cake and bake in loaf or rounds in moderate oven.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 101. The excerpt below is the record exactly as published.

Chocolate Cake 3 eggs grated rind and juice of ^ lemon ^ cup sugar 1 tablespoon flour I teaspoon salt i teaspoon cinnamon A cup Lowney's Cocoa ^ teaspoon baking powder ^ teaspoon vanilla ^ teaspoon clove Mix cocoa, spice, flour, baking powder, and salt; beat the yolks of eggs until lemon-colored and thick ; add sugar and beat well; add lemon juice and rind; when well blended, add chocolate mixture and the beaten whites of eggs. Bake in buttered shallow pans twenty minutes in a mod- erate oven. When cool put together with chocolate frost- ing or currant jelly or White Mountain Cream. Cold Water Sponge Cake 6 eggs . I cup cold water . 3 cups sugar 3 cups flour grated rind and juice of J lemon 3 teaspoons baking powder J teaspoon salt Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and baking powder has been sifted. When well blended, CAKE AND COOKIES; FROSTINGS AND FILLINGS 257 cut and fold in the beaten whites of eggs. Bake in two pans thirty to forty minutes. Cream Sponge Cake 1 oup sugar grated rind and juice 1 lemon ^ cup water 1^ cups flour 5 egg yolks , 5 egg whites Cook water and sugar until it threads. Beat egg yolks until lemon-colored and thick. Add sugar syrup, lemon juice and rind, and beat until mixture is cold. Cut and fold in the beaten whites and Hour. Bake in an angel cake pan forty to fifty minutes. True Sponge Cake 6 eggs 1 cup flcur 1 cup sugar juice and rind one lemon i teaspoon salt Follow directions for making Sponge Cake. Bake in a deep pan forty to sixty minutes. Angel Cake 1 cup granulated sugar J teaspoon salt 1 cup egg whites 1 teaspoon cream of tartar 1 cup flour 1 teaspoon vanilla Beat egg whites on platter with wire beater. When foamy, add cream of tartar ; when stiff, add sugar gradu- ally. Sift flour four times with salt. Cut and fold into egg mixture. Add vanilla, bake one hour in moderate oven in angel cake pan. Invert pan on cake cooler and allow it to drop out itself. If too brown, wrap in wet cheese cloth for ten minutes ; then brown may be easily removed. 258 lowney's cook book Sunshine Cake 1 cup sugar ^ teaspoon cream of tartar 5 egg yolks 6 egg whites ^ teaspoon salt 1^ tablespoons orange juice I cup flour 1 teaspoon lemon juice Beat yolks until lemon-colored and thick; add sugar and flavoring and continue beating. Mix and sift flour and cream of tartar four times. Cut and fold in stiffly beaten whites, alternately with flour. Bake in an angel cake pan one hour in a moderate oven. Chocolate Cake J cup butter 2 cups flour 1 cup sugar 3 teaspoons baking powder 3 eggs 4 ounces chocolate, melted J cup milk

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